Chicken Spiedies

I made this recipe for "Chicken Spiedies" from the June/July 2009 issue of Cook's Country magazine. It was decent, but the flavor was a tad strong, and the kids didn't really care for it. I don't think I would make it again as we have other recipes we all love. One thing I did differently in this recipe was to grill the pieces of chicken "loose" rather than on skewers. I think it was easier that way and the chicken cooked faster. You can also view this recipe here.

UPDATE: The leftover grilled chicken (with out the white sauce) made pretty good chicken salad sandwiches. I ground up the leftover meat in my food processor and mixed with mayo and a little dijon mustard. I should have added a little shallot too. It was very good.