Ingredients:
12 cooked breaded chicken nuggets, frozen
1 (4 1/2 ounce) packages refrigerated buttermilk or 1 (4 1/2 ounce) packages country biscuits
1 medium zucchini, and cut into 3×3/4-inch strips or 1 medium summer squash, cut into 3×3/4-inch strips
1/3 cup butter, melted
3 tablespoons honey
Directions:
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.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.