Rosemary asiago chicken kabobs

Name: Rosemary asiago chicken kabobs
Cuisine: American
Ingredients: 1/2 c olive oil; 1/2 c Annie’s creamy Asiago cheese dressing; 2 tbsp Worcestershire sauce; 2 sprigs fresh rosemary, leaves finely chopped; 2 tsp salt; 1 tsp lemon juice; 1 tsp white vinegar; 1/4 tsp fresh ground black pepper; 1 tbsp white sugar; 2 boneless skinless chicken breasts, cubed

Autumn Farmer @autumnfarms

Big Island, Hawaii

Rosemary asiago chicken kabobs

Autumn Farmer @autumnfarms

Saved

Ingredients

1/2 colive oil
1/2 cAnnie’s creamy Asiago cheese dressing
2 tbspWorcestershire sauce
2 sprigsfresh rosemary, leaves finely chopped
2 tspsalt
1 tsplemon juice
1 tspwhite vinegar
1/4 tspfresh ground black pepper
1 tbspwhite sugar
2boneless skinless chicken breasts, cubed

Saved

Steps

1

In a bowl stir together all ingredients except chicken until well blended. Let stand 5 minutes.
2

Add sauce to gallon size zip lock bag, then add cubes chicken. Zip shut.
3

Refrigerate and let marinade for 30 mins to 2-3 hours.
4

Thread chicken onto skewers and discard marinade.
5

Either cook kabobs on grill or on flat iron over stove until chicken is no longer pink in center.
6

All done!