2 chicken breasts, boned and skinned
1/4 c. lemon juice
1/4 c. olive oil
1/4 c. finely chopped onion
1/8 c. shredded basil leaves
1/4 c. slivered sweet red pepper
Salt to taste
1 1/2 lg. sweet red peppers
2-3 Serrano chilies

Cut chicken into 1 1/2 inch squares. Place in separate bowls. Mix lemon juice, oil, onion, basil, slivered peppers and salt together and pour half over chicken. Toss to coat and marinate at cool room temperature 45 minutes, turning occasionally. Cut remaining red pepper into 3/4 inch wide strips. Remove stems and seed of chilies. Brush with a little olive oil and set aside.

Remove chicken from marinade and thread on skewer, alternately with peppers. Grill covered, over a hot charcoal fire. Cook 4 minutes on each side or until chicken is done. Cooked in wok with other vegetables is also very good.

FOR WOK COOKING:

Cut chicken in strips and add 1/2 cup each cauliflower and broccoli flowerets.

Use green onions and slice instead of finely chopped.