• 3 chicken breast halves, skinned, cut in strips for skewers
• 1/3 cup orange juice
• 1 shallot, chopped fine
• 1/2 cup Apricot Ginger Mustard marinade
• 2 tsp. any Oil
• 1 tbsp. balsamic vinegar
• 1/4 tsp. freshly ground pepper

Directions
Take a medium bowl and combine the chicken, orange juice and shallots along with the Apricot Ginger Mustard, balsamic vinegar, oil and ground pepper. Toss around generously to coat the chicken well. Cover and refrigerate for at least 3 hours but not longer than 5 hours.
Place the skewers on a broiler pan or on a grill rack about 1 1/2 minutes on each side for a total of six minutes. Keep checking that the  chicken is cooked through with no trace of pink remaining.