4 lg. boneless, skinned chicken breasts
1 med. yellow squash
1 sm. zucchini
1 med. green pepper
2 med. red bell peppers
2 med. onions (quartered)
1/4 lb. med. fresh mushrooms

Cut mushrooms in half and all other vegetables and chicken into bite size pieces. Arrange on skewers, leaving slight spaces for even cooking. Set aside.

HONEY GLAZE:

1 c. honey
2/3 c. prepared spicy mustard
3 tbsp. soy sauce
1 1/2 tbsp. cider vinegar
3 tbsp. cornstarch
1/3 c. water

In 2 quart saucepan (medium heat) bring honey, mustard, vinegar and soy sauce to a boil. In cup, blend cornstarch and water until smooth. Slowly add to honey mixture. Bring to a boil. Boil 1 minute. Stir until thickened.

Brush on kabobs. Grill chicken on medium hot grill, turning every 5 minutes. Brush sauce on with each turn. Grill 15-20 minutes. Delicious!! Save leftover glaze. Keeps 1-2 weeks in refrigerator. (Can also bake in 450 degree oven for 20-25 minutes.)