6 (4 ounce) skinless boneless chicken breast halves
1 cup apricot jam
2 tablespoons prepared horseradish
2 tablespoons minced fresh ginger root
2 tablespoons minced orange zest
2 tablespoons brown sugar
1/4 cup fresh orange juice
Directions
Trim chicken breasts of all fat, wash and pat dry
Cut chicken
into 1-inch cubes and thread on kebob skewers.
In a small bowl stir together the apricot jam, horseradish, ginger,
orange zest, sugar and orange juice
Remove 1/2 the sauce and
set aside
Brush the kebobs with the remaining sauce and rotate
for 20 minutes or until the chicken is cooked through
