Ingredients:

• 4 boneless, skinless chicken breast halves, pounded 1/2 to 3/4 inch thick;
• salt and pepper;
• 24 skewers, soaked in water for 30 minutes;
• 3 tbsp vegetable oil;
• 2 tbsp barbecue sauce;
• 1-1/4 cups plain dried bread crumbs

Method: Cut each chicken breast lengthwise into 1/2-inch-wide strips and sprinkle with salt and pepper. Fold the chicken strips slightly and weave them onto the skewers. In a small bowl, stir together the oil and the barbecue sauce. Spread the bread crumbs on a sheet of waxed paper. Lightly brush the sauce mixture over the chicken strips and then roll them in the bread crumbs. Grill the chicken fingers uncovered until they’re no longer pink inside, about 2 to 4 minutes per side on a gas grill.