Serves 4

4 Citrus Rosemary Callisons Seasoned Skewers
1/2 cup white wine
1 lb boneless, skinless chicken breast, cut into 12 pieces (1 1/2-inch chunks)
8 cherry tomatoes
8 slices (about 1-inch thick) zucchini or 8 tiny baby squash
Salt and pepper to taste

Soak skewers in white wine for 10 to 15 minutes.

Thread onto each skewer in the following order: chicken-tomato-zucchini, using 1 piece of each. Repeat 1 more time and then add 1 more piece of chicken to secure the vegetables.

Let sit for 10 to 20 minutes in refrigerator.

Lightly brush skewers on each side with olive or salad oil and season to taste with salt and pepper.

Place on a preheated medium-high grill and cook skewers until chicken is cooked through, about 4 to 5 minutes per side.

Chef's Suggestions: Serve with wild rice pilaf.

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