Chicken and Biscuit Kabobs

Chicken and Biscuit Kabobs

Time: 20 mins

Ingredients

• 12 cooked breaded chicken nuggets, frozen
• 1 (4 1/2 ounce) package refrigerated buttermilk or 1 (4 1/2 ounce) package country biscuits
• 1 medium zucchini, and cut into 3x3/4-inch strips or 1 medium summer squash, cut into 3x3/4-inch strips
• 1/3 cup butter, melted
• 3 tablespoons honey

Directions

• 1 Preheat oven to 400 degrees F.
• 2 Arrange chicken chunks in a single layer on a microwave-safe plate. Microwave, uncovered, on 100 percent power (high) for 1 minute (chicken will not be heated through but allows the skewer to be easily inserted).
• 3 Use a kitchen scissors to snip or a knife to cut each biscuit in half.
• 4 On each of four metal or wooden skewers alternately thread chicken pieces, biscuit halves, and squash, leaving about 1/4 inch space between pieces.
• 5 Place skewers on ungreased baking sheet. Bake for 10 minutes or until biscuits are golden brown and chicken is heated through.
• 6 Meanwhile, whisk together melted butter and honey. Drizzle some of the mixture over kabobs. Pass remainder for dipping.