2 cups lowfat buttermilk
½ cup white wine vinegar
4 green onions, finely chopped
4 cloves garlic, minced
1 Tbsp. minced fresh rosemary
1 Tbsp. olive oil (optional)
½ tsp. crushed red pepper
½ tsp. salt
½ tsp. pepper
2 ½-3 lbs. boneless, skinless chicken breasts
3 bell peppers (red, yellow and green), cut in 1 ½ inch squares
Skewers (Note: If using wooden skewers, soak in water 10 minutes before using)DIRECTIONS:1. In a large bowl, combine marinade ingredients.
2. With the palm of the hand or mallet, flatten chicken to thickness of 3/8-inch. Cut into long 1 ½ inch wide strips. Add chicken to marinade; stir to coat. Cover and refrigerate at least ½ hour or up to 24 hours.
3. Thread chicken onto skewers, ribbon style, alternating with peppers. Spoon extra marinade over chicken.
4. Cook over hot coals or under preheated broiler on foil-lined broiler pan, about 4 minutes per side or until center of chicken is no longer pink.NUTRITIONAL INFORMATION:Calories 175 (11% from fat); Fat 2.1g (sat. 0.65g); Protein 34g; Carbohydrates 3.6g; Chol. 83mg (cholesterol per day 27%); Sodium 191mg (sodium per day 1%); Fiber.47g (fiber per day 1%)
SERVINGS:8 servingsFrom:Recipe from the California Milk Advisory Board
PHOTO CREDIT:Photo Credit: THE CALIFORNIA MILK ADVISORY BOARD