Rosemary Chicken Skewers

Recipe Of The Month    Rosemary Chicken Skewers  (makes 48 skewers)   Ingredients: 8 (7 ounce) boneless skinless chicken breast halves (each 7oz.) 48 bamboo skewers, soaked in water 30 minutes, drained (8 inch length) 1 pint grape tomatoes or 1 pint cherry tomatoes 1 cup olive oil 1 cup lemon juice 3 tablespoons chopped fresh rosemary 4 large garlic cloves, pressed 2 teaspoons salt 2 teaspoons hot pepper sauce 1 cup plain yogurt   Directions: 1.  Cut each chicken breast half lengthwise into 6 thin strips. Thread each strip completely onto 1 Skewer, leaving 1/2" of skewer exposed at one end. Press 1 grape tomato onto end of skewer. Divide Skewers between two 15x10x2 inch glass baking dishes, stacking skewers if necessary. 2.  Pour oil into bowl. Whisk in next 5 ingredients. Pour marinade over chicken. Marinate 1 hour at room temperature, turning often, or cover and chill overnight. 3.  Preheat oven to 425 degrees F. Remove skewers from marinade and arrange on 2 large rimmed baking sheets; RESERVE MARINADE. Bake chicken until cooked through, about 8 minutes. Transfer to serving platter or covered container for storing in refrigerator.  (See note in #4) 4.  Transfer reserved marinade to a medium saucepan. Boil over medium-high heat 1 minute. Cool marinade 15 minutes. Strain. Pour 1/2 cup marinade into medium bowl; whisk in yogurt. Season sauce to taste with salt and pepper. ***Spoon any remaining marinade over chicken to moisten. Pour into tupperware, cover with lid and refrigerate if not using right away.. *Party Tip if bringing:  Take sauce out of refrigerator about 20 minutes in advance.  Reheat skewers in microwave in micro-safe container and place on serving platter..  Serve with sauce. No time to cook?  Create fruit skewers with store-cut pineapple, watermelon, strawberries and grapes.