Ingredients
6 boneless skinless chicken breast halves (4 ounces each)2 large green peppers, cut into 1-1/2 inch pieces2 large onions, cut into 18 wedges18 medium fresh mushrooms1 bottle (8 ounces) low-fat Italian salad dressing1/4 cup light soy sauce1/4 cup Worcestershire sauce2 tablespoons lemon juice
Preparation
Cut each chicken breast half into three lengthwise strips. Place the chicken in a large resealable plastic bag. Place the green peppers, onions and mushrooms in another large resealable plastic bag.
In a large bowl, combine the salad dressing, soy sauce, Worcestershire sauce and lemon juice. Remove 1/3 cup; cover and refrigerate. Divide the remaining salad dressing mixture between the chicken and the vegetables; seal both bags and turn to coat. Refrigerate 4 hours or overnight, turning occasionally.
Drain and discard marinade from chicken and vegetables. Alternately thread chicken and vegetables on 18 metal or soaked wooden skewers. Grill over medium heat for 12-15 minutes or until chicken juices run clear, turning and basting with reserved marinade occasionally.
