Marinated Chicken Kabobs

• 120 pieces boneless skinless chicken breasts, cut into 1-oz. pieces
• 15 cups KRAFT Light Italian Reduced Fat Dressing
• 1-1/2 cups red onions, finely chopped
• 20 cloves garlic cloves, peeled, sliced
• 1/4 cup fresh basil, chopped
• 12 each large red onions, each cut into 8 wedges
• 8 each large green peppers, cut into 2-inch squares
• 30 each wooden skewers (6 inch)

1. Place chicken in 2 full (4-inch) hotel pans (or one quarter 4-inch hotel pan for trial recipe).
2. Mix dressing, chopped onions, garlic and basil.
3. Pour over chicken; cover.
4. Refrigerate at least 6 hours to marinate, stirring occasionally.
5. Remove chicken and vegetables from marinade; discard marinade.
6. Thread 4 chicken pieces, 3 onion wedges and 6 pepper squares alternately on each of 30 skewers (or 3 skewers for trial recipe).
7. Grill or broil kabobs on lowest rack of broiler 15 minutes or until kabobs are well marked and chicken is cooked through, turning occasionally.

chicken breasts, red onions, garlic, fresh basil, red onions, green peppers, wooden skewers

Taken from www.kraftrecipes.com/recipes/-2720.aspx (may not work)