Oven Baked Dixieland Chicken Kabobs

Sauce:

1 1/2 cup ketchup

1 cup mustard

1/2 to 2/3 cup cider vinegar

1 to 2 tsp honey

2 tbsp butter or margarine

1 tbsp Worcestershire sauce

1/2 tsp freshly ground black pepper

Kabobs:

1 1/2 lbs boneless, skinless chicken breasts, cubed into about 1 1/2 to 2 inch pieces

2 yellow summer squash, cut in 1 inch chunks

12 mushroom caps, medium size

1 large red or green bell pepper, cut in 1 inch square chunks

olive oil

Preheat oven to 375 degrees and grease a shallow baking dish.

Whisk together all the sauce ingredients in a medium saucepan; put over medium-low heat and cook until the butter melts and the sauce is heated through, about 5 minutes; remove from heat.

Arrange kabobs by skewering the chicken and veggies in alternating pattern.

Drizzle olive oil over kabobs.

Bake oiled kabobs in oven about 10 minutes, turning once.

Brush the kabobs with sauce and return to oven for 5 minutes, then repeat once more.

Total cooking time is about 20 minutes.

Chicken should cook until it is no longer pink inside and the vegetables should be tender.

Use any leftover sauce as a serving sauce.

Makes about 6 servings.