In a resealable plastic bag, combine the mustard and Worcestershire sauce. Add water, soy sauce and oil; remove 1/3 cup and set aside for basting. Cut chicken into 1 1/2 inch pieces; add to bag. Seal and refrigerate for 1 1/2 to 2 hours. Drain, discarding marinade. Thread chicken and vegetables alternately on skewers. Baste with reserved marinade. Grill over hot coals for 10 minutes. Turn and baste. Cook 10 minutes more or until chicken juices run clear. Recipe By : Taste Of Home June/July 96 Posted to MC-Recipe Digest V1 #254 Date: Mon, 21 Oct 1996 22:15:25 -0400 From: Eileen & Bob Holze
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|Serving Size: 1 Serving (905g)|
|Recipe Makes: 4|
|Calories from Fat: 208 (24%)|
|Amt Per Serving||% DV|
|Total Fat 23.1g||31 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 460.6mg||142 %|
|Sodium 1066.9mg||37 %|
|Potassium 2184.6mg||57 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 8.8g|
|Protein 145.2g||207 %|
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Calories per serving: 865
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