Ingredients

4 boned and skinned chicken breast halves

1 package (6-oz.) Sun-Maid apricots (32 halves)*

1 large red or green bell pepper

1/2 medium red onion

1/4 teaspoon salt

MARINADE

1 cup white wine (use a fruity wine such as Riesling)

1/4 cup lemon juice

3 tablespoons olive oil

2 tablespoons white wine vinegar

2 cloves minced garlic

1-1/2 teaspoons thyme leaves

1-1/2 teaspoons rosemary leaves

1/2 teaspoon grated lemon peel

Directions

Combine marinade ingredients; divide in half and place in 2 medium bowls (or 2 large plastic zip-top bags).

Cut each chicken breast lengthwise into 4 strips to make a total of 16 strips.

Place chicken in one bowl of marinade and apricots in the other.

Cover and refrigerate for 24 hours, turning occasionally.

Drain chicken and apricots; discard marinade. Sprinkle salt on chicken.

Cut bell pepper and onion into 1-inch squares.

Thread each skewer in the following order: 1 pepper, 1 onion, 1 chicken strip, loosely wrapped "s" fashion around 2 apricot halves; repeat; finish with 1 pepper and 1 onion.

Grill or broil 5 inches from heat for 8 minutes or until chicken is cooked through, turning every 2 to 3 minutes.