Recipe by Annacia
I have not tried this but it certainly sounds interesting! If anyone tries this I'd really like to know how it was. I would but I don't think it would be a wise choice for an insulin dependant person.
Top Review by Nancy from Houston #169101
This looks very good I want to try it; might sub some different veggies for the zuc as I don't have any. To make it diabetic frendly make your own nuggets, biscuits, and use S/F honey (yes, it's imatation honey but it still tastes like honey). The brand I buy at Walmart's is called Treebeard's. Making your own does defeat the quick aspect, but it's better than store bought (healthier) and you can use lower carb flours/baking mix to help keep the blood sugar down. Besides if you make the nuggets and biscuits ahead of time and freeze it will be quick. Thanks for posting this recipe.
- 12 cooked breaded chicken nuggets, frozen
- 1 (4 1/2 ounce) packagerefrigerated buttermilk or 1 (4 1/2 ounce) package country biscuits
- 1 medium zucchini, and cut into 3x3/4-inch strips or 1 medium summer squash, cut into 3x3/4-inch strips
- 1⁄3 cup butter, melted
- 3 tablespoons honey
Directions See How It's Made
- Preheat oven to 400 degrees F.
- Arrange chicken chunks in a single layer on a microwave-safe plate. Microwave, uncovered, on 100 percent power (high) for 1 minute (chicken will not be heated through but allows the skewer to be easily inserted).
- Use a kitchen scissors to snip or a knife to cut each biscuit in half.
- On each of four metal or wooden skewers alternately thread chicken pieces, biscuit halves, and squash, leaving about 1/4 inch space between pieces.
- Place skewers on ungreased baking sheet. Bake for 10 minutes or until biscuits are golden brown and chicken is heated through.
- Meanwhile, whisk together melted butter and honey. Drizzle some of the mixture over kabobs. Pass remainder for dipping.