Nutty Lemon & Chicken Kabobs

2 lb. boneless, skinless chicken breasts halves

4 lemons, sliced into ½” wedges

24   8” wooden skewers

2 Tbsp. olive oil

2 Tbsp. fresh lemon juice

½ tsp. ground black pepper

24 sage leaves

 1 Tbsp. honey

 6 Tbsp. pine nuts, toasted

Heat a grill pan over medium heat.  Slice chicken breasts lengthwise into ½ - ¾” thick slices.

Thread lemon wedges and chicken strips alternately onto skewers.  Drizzle both sides with olive oil, lemon juice and black pepper.  Place a sage leaf on each piece of chicken.  Grill 6 – 7 minutes per side until cooked through.  Brush hot skewers with honey.

Use a rolling pin to crush pine nuts, then sprinkle over kabobs.

Makes 10 – 12 servings.