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
green onions and tops
2 teaspoons Olive or vegetable oil
1 cup Chicken broth
3 tablespoons Dijon-style mustard
2 teaspoons Distilled white vinegar
1/4 teaspoon Curry powder
1/4 teaspoon Pepper
1 tablespoon Cornstarch
2 tablespoons Water -- cold
2 tablespoons 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:
Saute 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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