| 3/4 cup dry white wine | |
| 1/4 cup olive oil | |
| Juice of 1 medium orange | |
| Juice of 1 medium lemon | |
| 1 medium shallot, finely chopped | |
| 2 tablespoons soy sauce | |
| 2 teaspoons minced fresh cilantro | |
| 1 1/2 pounds boneless skinless chicken breast halves, cut into 1-inch strips | |
| 4 large fresh apricots or peaches, halved, pitted and cut into 2-inch slices | |
| 8 metal or water-soaked wooden skewers | |
| 4 ounces Nasonville Dairy Pepper Jack cheese, shredded (1 cup) | |
| 2 cups fresh baby arugula or baby spinach | |
| 4 green onions, chopped |
Bright citrus and smoky grilled flavor come together in these juicy chicken and apricot kabobs, finished with a pepper jack melt and served over fresh arugula for a summer-perfect meal.
| 1. | Combine the wine, olive oil, orange juice, lemon juice, shallot, soy sauce and cilantro in a large bowl. Cover and refrigerate 1/2 cup marinade for grilling. Add chicken to remaining marinade; turn to coat. Cover and refrigerate for at least 1 hour or overnight, turning occasionally. |
| 2. | Bring reserved 1/2 cup marinade to a boil in a saucepan over medium-high heat, stirring frequently. Reduce heat to medium. Simmer, uncovered, for 3-4 minutes or until sauce is reduced to about 1/4 cup, stirring occasionally. |
| 3. | Grease grill grate. Heat grill to medium. |
| 4. | Remove chicken from marinade; pat dry with paper towels. Discard marinade. Thread chicken and apricots on skewers. |
| 5. | Grill kabobs, covered, over medium heat for 3-4 minutes on each side, brushing with sauce after flipping. Cover and cook for 1-3 minutes longer or until a thermometer inserted in meat reads 165°F. Sprinkle with pepper jack. Cover and cook for 1-2 minutes or until cheese is melted. |
| 6. | Arrange arugula on a serving platter. Top with kabobs. Sprinkle with green onions. |
