Marinated Grilled Chicken/Kabobs

Pictured: marinated chicken kabobs with grilled naan bread and watermelon.

Original recipe from a magazine...I can't remember which!

Ingredients:

• marinade
• 2 boneless chicken breasts
• opt: vegetables for grilling (mushrooms, onions, tomatoes, peppers, squash, broccoli)

Directions: 

1. Using a rolling pin, pound chicken breasts in a gallon bag until they are ½ inch thick.  Place chicken on a plate in a single layer, and coat with the marinade.  Season both sides with salt and pepper.  Let stand at room temperature for 10 minutes, or place in fridge for longer (up to a day).
2. If grilling outside, cook chicken until browned and just cooked through, about 3 minutes on each side.  For indoor preparation, preheat oven to 375.  Heat an ovenproof skillet on the stovetop, and cook chicken for 3 to 4 minutes.  Flip, then place pan in oven and bake for 3 more minutes.  Serve with couscous tomato salad.
3. To make shish kabobs, cut chicken into chunks before marinating.  Marinate in a gallon plastic bag with choice of fruit and vegetables (peppers, pineapple, mushrooms, onions, squash, tomatoes).  Slide pieces on skewers and grill on low.