3 chicken breast halves, skinned & boned
3 tbsp. soy sauce
3 tbsp. commercial Italian salad dressing
2 tsp. sesame seeds
2 tsp. lemon juice
1/8 tsp. ground ginger
1/8 tsp. garlic powder
1 sm. green pepper, cut into 8ths
1 sm. onion, cut into 8ths
1/3 c. water
1 (14 1/2 oz.) can artichoke hearts, drained & sliced in half
8 cherry tomatoes

Cut chicken breasts into 1 inch pieces. Place in a shallow container, and set aside. Combine next 6 ingredients in a jar; cover tightly and shake vigorously. Pour over chicken; cover and marinate in refrigerator at least 2 hours.

Combine green pepper, onion and water in a large glass bowl. Cover with heavy duty plastic wrap and microwave at high for 3-4 minutes or until crisp-tender. Drain well.

Remove chicken from marinade, reserving marinade. Alternately thread chicken and vegetables, except tomatoes, on 12 inch wooden skewers.

Place kabobs in a 12 x 7 x 2 inch baking dish. Brush with reserved marinade. Cover with heavy duty plastic wrap. Microwave at high for 4 minutes; thread tomatoes on ends and rearrange kabobs. Microwave at high for 4-5 minutes or until chicken is done. Yield 4 servings.