Savory Apricot-Chicken Kabobs

1 c. white wine or chicken broth

1/4 c. lemon juice

3 T. olive oil

2 T. white wine vinegar

2 cloves garlic, minced

1-1/2 t. fresh thyme

1-1/2 t. fresh rosemary

1/2 t. lemon zest

4 boneless, skinless chicken breasts

6-oz. pkg. Sun-Maid California Apricots

1/4 t. salt

1 red or green pepper, cut in 1-inch squares

1/2 red onion, cut in 1-inch squares

In a large bowl, blend together wine or broth, lemon juice, olive oil, vinegar, garlic, herbs and lemon zest. Divide in half and place in 2 large plastic zipper bags. Cut each chicken breast lengthwise into 4 strips to make a total of 16 strips. Place chicken in one plastic zipper bag and apricots in the other. Seal and refrigerate for 24 hours, turning occasionally. Drain chicken and apricots; discard marinade. Sprinkle salt on chicken. Thread 8 skewers in the following order: one pepper, one onion, one chicken strip in a loosely wrapped “s” fashion around 2 apricot halves. Repeat, ending up with one pepper and one onion. Grill or broil, 5 inches from heat, for 8 minutes or until chicken is cooked through, turning every 2 to 3 minutes. Makes 4 servings.

Remember to soak wooden kabob skewers in water for 20 minutes before threading them and placing on the grill.