Recipes from Pilgrim's Kitchen

• 2 pounds Pilgrim's Pride boneless, skinless split chicken breasts (about 6 breast halves)
• 2 zucchini, cut crosswise into 6 slices, 3/4-inch thick
• 2 yellow squash, cut crosswise into 6 slices, 3/4-inch thick
• 2 red bell peppers cut into 1-inch squares

• 3/4 cup balsamic vinegar
• 3/4 cup olive oil
• 2 tablespoons Creole Seasoning
• 2 teaspoons dried rosemary
• 2 teaspoons garlic powder

Combine marinade ingredients, mixing well. Divide marinade in half. Place chicken in large non-metallic dish or resealable plastic bag. Pour half of marinade over, cover or close bag, and refrigerate 2 hours.

Combine remaining half of marinade with cut vegetables in large non-metallic dish or resealable plastic bag. Toss to coat and marinate 15 minutes.

Preheat grill and lightly coat grill rack with oil or cooking spray.

Using 12 metal skewers thread chicken cubes and vegetable slices on skewers, alternating chicken with 1 piece zucchini, 1 piece squash, and 1 piece bell pepper. Begin and end with chicken cubes. Discard marinade from chicken; reserve vegetable marinade.

Place filled skewers on prepared grill and grill over medium high heat, 4 to 6 inches from source of heat, about 6 to 8 minutes per side or until chicken reaches 160°F on meat thermometer. Baste once or twice with reserved vegetable marinade. Serve hot. 6 servings (12 brochettes)