Skewered Chicken In Mustard Dill

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   Put chicken

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   in

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   large

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   pot with peppercorns and onion. Add enough water

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   to cover and bring to boil.

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   Reduce heat and cook for 10 minutes.

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   Remove from heat and cool chicken in the liquid. When cool, break each breast in half and discard skin and bone. Cut meat into 1-inch chunks.

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   Place in a large bowl and add Mustard

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   Dill

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    Sauce.

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    Cover

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    and

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    refrigerate up to 8 hours. Stir

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    gently occasionally.

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    When ready to serve, put 2 chunks of chicken

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    on

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    small

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    bamboo skewer and arrange spoke fashion on large platter.

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    Garnish with fresh dill.

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    (Can also serve meat off the

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    skewer

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    on

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    a bed of lettuce as a salad.) Makes 45 to 50 servings.

* Per serving · 4 servings · Values may vary.