Chicken and Fruit Kabobs With Mustard-Leek Sauce Recipe

1 lb. skinless & boneless Chicken breast
Vegetable cooking spray
3 med. Peaches, pitted
Curry powder
2 small Bananas
3 med. Plums, pitted

For the Mustard Leek Sauce:

1 cup chopped Leeks
1/4 tsp. Curry powder
2 tsps. Distilled white vinegar
1 cup of Chicken broth
2 tbsps. Cold Water
3 tbsps. Dijon mustard
2 tsps. Vegetable or Olive oil
2 tbsps. NutraSweet
1 tbsp. Cornstarch
Green onions including the tops

Chicken should be cut in 1-inch pieces then each fruit should be cut in 8 pieces. Skewer fruit and chicken pieces on 16 pcs. of metal or wooden skewers then spray them with some cooking spray then finish with a sprinkling of curry powder.

Cook them on a grill on medium heated coals or you can broil them 6 inches away from the source of heat for about 6-8 mins. or just until the chickens are already done and be sure to turn it once.

Place the cooked kabobs onto serving platters and pour the mustard-leek sauce all over them.

To make the sauce: On a saucepan, saute the leeks in some oil just until they turn tender. Add in the chicken broth, pepper, curry powder, vinegar and mustard and bring to a boil. In a separate container, mix together water and cornstarch then add this mixture to the boiling sauce.

Stir it constantly just until the sauce thickens (1 min.). Take out of the heat and let it cool for 2-3 mins. Add in the NutraSweet. This recipe makes around 1 1/2 cups of sauce.