1 Pound Chicken breast boneless and skinless 2 Bananas, small 3 Peaches, medium; pitted 3 Plums, medium; pitted Vegetable cooking spray Curry powder
MUSTARD-LEEK SAUCE
1 Cup Leeks, chopped or green onions and tops 2 Teaspoon Olive or vegetable oil 1 Cup Chicken broth 3 Tablespoon Dijon-style mustard 2 Teaspoon Distilled white vinegar 1/4 Teaspoon Curry powder 1/4 Teaspoon Pepper 1 Tablespoon Cornstarch 2 tablespoons of water, cold 2 tablespoons of NutraSweet
Cut chicken into 1-inch pieces; cut each piece of fruit into 8 pieces. Thread chicken and fruit onto 16 small wood or metal skewers; spray with cooking spray and sprinkle lightly with curry powder. Grill kabobs over medium coals, or broil 6 inches from heat source, until chicken is done, 6 to 8 minutes, turning once. Arrange kabobs on serving plates; spoon Mustard-Leek Sauce over. MUSTARD-LEEK SAUCE: Sauté leeks in oil until tender in a small saucepan. Stir in chicken broth, mustard, vinegar, curry powder, and pepper; heat to boiling. Mix cornstarch and water; stir into boiling mixture. Boil, stirring constantly, until thickened, about 1 minute. Remove from heat; let stand 2 to 3 minutes. Stir in NutraSweet. Makes about 1 1/2 cups.
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