Lemon-Mustard Chicken & Veggie Kabobs

• 3 Tbsp. GREY POUPON Dijon Mustard
• 3 Tbsp. lemon juice
• 3 Tbsp. oil
• 1 Tbsp. LEA & PERRINS Worcestershire Sauce
• 1 tsp. dried tarragon leaves
• 2 cloves garlic, minced
• 1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
• 1/2 lb. fresh mushrooms
• 2 green onions, cut into 1-inch lengths
• 1 zucchini, cut into 1-inch-thick slices
• 1 small red pepper, cut into 1-inch pieces

1. Heat broiler.
2. Mix first 6 ingredients until blended.
3. Reserve half.
4. Thread chicken and vegetables alternately onto 4 skewers; place on rack of broiler pan sprayed with cooking spray.
5. Brush with remaining mustard mixture.
6. Broil, 6 inches from heat, 10 min.
7. or until chicken is done, turning and brushing occasionally with reserved mustard mixture for the last few minutes.

poupon, lemon juice, oil, worcestershire sauce, tarragon, garlic, boneless skinless chicken breasts, fresh mushrooms, green onions, zucchini, red pepper

Taken from www.kraftrecipes.com/recipes/lemon-mustard-chicken-veggie-kabobs-161599.aspx (may not work)