Skewered Chicken In Mustard Dill

• 6 large whole chicken breasts (on the bone)
• 1 Tbsp. peppercorns
• 1 large onion, peeled and cut in quarters
• Mustard Dill Sauce
• fresh dill for garnish

1. Put chicken
2. in
3. large
4. pot with peppercorns and onion. Add enough water
5. to cover and bring to boil.
6. Reduce heat and cook for 10 minutes.
7. Remove from heat and cool chicken in the liquid. When cool, break each breast in half and discard skin and bone. Cut meat into 1-inch chunks.
8. Place in a large bowl and add Mustard
9. Dill
10. Sauce.
11. Cover
12. and
13. refrigerate up to 8 hours. Stir
14. gently occasionally.
15. When ready to serve, put 2 chunks of chicken
16. on
17. small
18. bamboo skewer and arrange spoke fashion on large platter.
19. Garnish with fresh dill.
20. (Can also serve meat off the
21. skewer
22. on
23. a bed of lettuce as a salad.) Makes 45 to 50 servings.

chicken breasts, peppercorns, onion, dill sauce, dill

Taken from www.cookbooks.com/Recipe-Details.aspx?id=344564 (may not work)