With no added salt and very little oil in the marinade, these broiled or grilled kabobs made with skinless chicken breasts are lower in saturated fat, cholesterol, and sodium.

• 8 boneless, skinless chicken breasts
• 8 fresh mushrooms
• to taste black pepper
• 8 parboiled whole white onions
• 2 oranges, quartered
• 8 canned pineapple chunks
• 8 cherry tomatoes
• 1 can (6 oz) frozen, concentrated apple juice, thawed
• 1 C dry white wine
• 2 Tbsp soy sauce, low sodium
• dash ground ginger
• 2 Tbsp vinegar
• 1/4 C vegetable oil

1. Sprinkle chicken breasts with pepper.

2. Thread 8 skewers as follows: chicken, mushroom, chicken, onion, chicken, orange quarter, chicken, pineapple chunk, cherry tomato.

3. Place kabobs in shallow pan.

4. Combine remaining ingredients; spoon over kabobs. Marinate in refrigerator at least 1 hour.

5. Drain. Broil 6 inches from heat, 15 minutes on each side, brushing with marinade every 5 minutes. Discard any leftover marinade.

Yield: 8 servings--Serving Size: 1/2 chicken breast kabob

Each serving provides:

Calories: 359
Total fat: 11 g
Saturated fat: 2 g
Cholesterol: 66 mg
Sodium: 226 mg

National Heart, Lung, and Blood Institute