4 whole lg. chicken breasts
1/4 c. peanut oil or cooking oil
1/4 c. soy sauce
1/4 c. dry sherry
1 tbsp. brown sugar
1 tbsp. grated fresh gingerroot or 1 tsp. ground ginger
1 clove garlic, minced
1/2 tsp. salt
18 fresh mushroom caps
3 med. zucchini, cut in 1" slices (about 18 pieces)

Cut breasts through white cartilage at V of neck. Using both hands, grasp the small bones on either side. Bend each side back, pushing up with fingers to snap out breastbone. To split breast, cut in 2 lengthwise pieces. Working out from center, pound each to form 5 x 5 inch cutlet. Cut into strips about 1 inch wide.

Combine next 7 ingredients. Place chicken in shallow baking dish; pour marinade over. Cover; refrigerate 4-6 hours, spooning marinade over occasionally. Remove chicken, reserving marinade. Pour some boiling water over mushrooms in bowl. Let stand 1 minute; drain. On long skewers thread chicken accordion-style alternately with zucchini and mushrooms. Grill over medium hot coals for 12-15 minutes; turning and basting often with marinade. Serves 6.