1/4 c. white wine
1/4 c. lime juice
1/4 c. chopped fresh basil leaves or 4 tsp. dried basil
2 tbsp. olive oil
Fresh garlic cloves
1 tbsp. minced (peeled) gingerroot
1 tbsp. soy sauce
2 tsp. sugar
6 chicken breast halves (skinned and boned)
2 red bell peppers, cut into 1 inch squares
2 c. seeded, diced roma tomatoes
1/4 c. sliced green onions
2 tbsp. chopped cilantro
Salt
Basil leaves or cilantro sprigs for garnish
Lime slices for garnish

Combine wine, lime juice, basil, oil, 6 cloves fresh garlic (peeled and chopped) or to taste, gingerroot, soy and sugar. Cut chicken into 1 1/2 inch cubes; add to wine mixture. Marinate covered at least 1 hour or overnight. Thread chicken, lifted out of marinade, garlic cloves and pepper chunks alternately onto skewers.

Grill or broil 4 inches from heat for 6 minutes or until chicken is browned and cooked through. Meanwhile, pour marinate into saucepan; bring to a boil over medium heat. Stir in tomatoes, green onions, cilantro and salt to taste; remove from heat. Serve with chicken. Garnish with basil or cilantro sprigs, and lime slices, if desired. Makes 6 servings.