Crispy Chicken Nugget Kabobs

  • 1 to 1-1/4 lb. boneless skinless chicken breast halves, cut into 1-1/2 to 2-inch pieces
  • 1 pkg. SHAKE 'N BAKE Crispy Chicken Nuggets Seasoned Coating Mix
  • Cheese cubes
  • Cherry tomatoes
  • Fresh or canned pineapple chunks
  • Wooden skewers

Moisten chicken pieces with water. Shake off excess. Shake 3 or 4 pieces at a time with coating mix. Discard any remaining coating mix. Place in ungreased or foil-lined 15x10x1-inch baking pan.

Bake at 400°F for 15 minutes or until cooked through.

Arrange cooked chicken nuggets, cheese cubes, tomatoes and pineapple chunks on wooden skewers. Serve with your favorite fondue.

Variation:
To make Chicken and Vegetable Kabobs, prepare as directed, substituting fresh red and green pepper chunks and mushroom slices for the cheese, tomatoes and pineapple. Arrange uncooked, coated chicken and vegetables on wooden skewers leaving about 1/4-inch space between chicken and vegetables. Bake as directed in ungreased pan for 20 minutes or until chicken is cooked through and vegetables are crisp-tender.
  • Yields: 4-6 servings
  • Preparation Time: 30 minutes
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