Rosemary Chicken and Summer Squash Brochettes
(Exclusively from Epicurious.com)
Pairs Deliciously Well with Turning Leaf® Sauvignon Blanc

Ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried
2 garlic cloves, minced
1 teaspoon grated lemon peel
2 skinless boneless chicken breast halves, each cut into 6 pieces
3 large pattypan squash, each quartered
4 metal skewers

Rosemary Chicken and Summer
Squash Brochettes

1. Prepare barbecue (medium-high heat). Whisk first 5 ingredients in medium bowl. Add chicken and squash; toss. Let stand 10 minutes; toss occasionally.
2. Alternate 3 chicken pieces with 3 squash pieces on each skewer. Sprinkle generously with salt and pepper. Grill until chicken is cooked through and squash is just tender, turning often about 10 minutes.

Serves 2; can be doubled