Summer Cookin' - Two Chicken Dishes for the Season

Pineapple Chicken Kabobs
YIELD: 8 servings.

Ingredients
2 cans (one 20 ounces, one 8 ounces) 
       unsweetened pineapple chunks

1/3 cup Worcestershire sauce
8 boneless skinless
chicken breast halves (4 ounces each)
1 package (1 pound) sliced bacon
2 large sweet onions
4 large green peppers
32 cherry tomatoes

Directions
1. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the Worcestershire sauce and reserved juice. Cut each piece of chicken into four strips. Pour 1 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least1 hour. Cover and refrigerate remaining marinade for basting.

2. In a large skillet, cook bacon over medium heat until partially-cooked but not crisp. Remove to paper towels to drain; cut in half
widthwise. Cut each onion into 16 wedges; 
cut each pepper into eight pieces. Drain and discard marinade. Wrap a piece of bacon around each chicken strip.

3. On 16 metal or soaked wooden skewers, 
alternately thread the bacon-wrapped chicken, vegetables and pineapple. Grill, uncovered, over medium heat for 6-8 minutes on each side or until juices run clear, basting frequently with reserved marinade.

Grilled Basil Chicken and Tomatoes
YIELD: 4 servings.

Ingredients 
8 plum tomatoes, divided
3/4 cup balsamic vinegar
1/4 cup tightly packed fresh
basil leaves
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
4 boneless skinless chicken breast halves
     (4 ounces each)

Directions
1. Cut four tomatoes into quarters and place in a food processor. Add the vinegar, basil, oil, garlic and salt; cover and process until blended.

2. Pour 1/2 cup dressing into a small bowl; cover and refrigerate until serving. Pour remaining dressing into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for up to 1 hour.

3. Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chicken, covered, over medium heat for 4-6 minutes on each side or until a meat thermometer reads 170'.

4. Cut remaining tomatoes in half; grill for 2-3 minutes on each side or until tender. Serve with chicken and reserved dressing.