Chunks of spicy marinated chicken alternate with green onions on these appetizing skewers. Use wooden skewers for cooking and serving. Be sure to soak them in water beforehand to avoid flare-ups during broiling.

4 boneless skinless chicken breast halves
1/4 cup reduced-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon dark sesame oil
1 tablespoon grated fresh ginger
1 1/2 teaspoons minced garlic
1 teaspoon ground coriander
1/4 teaspoon sugar
1/4 teaspoon crushed red pepper
3 to 4 green onions, cut into 48 (1-inch) pieces
24 grape tomatoes

1. Cut each chicken breast half into 12 pieces, for a total of 48 pieces. In medium bowl, stir soy sauce, vinegar, sesame oil, ginger, garlic, coriander, sugar and crushed red pepper until seasonings are dissolved. Add chicken; stir to coat. Cover and refrigerate at least 2 hours or up to 4 hours.

2. Soak 24 (6-inch) wooden skewers in warm water 30 minutes. Heat broiler and broiler pan. Alternate 2 chicken pieces with 2 pieces green onion on each skewer, leaving half the skewer uncovered for use as a handle. Arrange threaded skewers on hot broiler pan. Broil 4 to 6 inches from heat 3 minutes or until chicken is browned and no longer pink in center.

3. Place 1 tomato on end of each skewer. Serve warm.

BEER/WINE A spicy beer, such as Dos Equis from Mexico ($7/6), is a natural choice for the skewers. The 2001 Gustave Lorentz Pinot Blanc from Alsace, France ($12), is a dry white wine that helps tame the spice in this dish.

24 skewers

PER SKEWER: 30 calories, 1 g total fat (0 g saturated fat), 4.5 g protein, 1 g carbohydrate, 10 mg cholesterol, 35 mg sodium, 0 g fiber

 

Warm Garlic-Rosemary-Stuffed Camembert

Camembert cheese is stuffed with aromatic roasted garlic and fresh rosemary. It’s baked until it’s runny, creating a fondue-like dip. Spread it on thin slices of baguette.

1 garlic bulb, unpeeled
2 (8-oz.) rounds Camembert cheese
Leaves from 2 small fresh rosemary sprigs

1. Heat oven to 400ºF. Wrap garlic in heavy-duty foil; bake 20 to 30 minutes or until cloves are soft but not mushy. When cool, peel; cut each clove into 1/4-inch slices.

2. Meanwhile, line baking sheet with parchment or foil. Carefully slice

1/4 inch from top of each cheese round, keeping slices in one piece. (For ease in cutting, coat knife with nonstick cooking spray.)