Lemon Herb Chicken Skewers

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  • 5  7-ounce skinless, boneless chicken breast halves
  • 12  8-inch bamboo skewers, soaked in water 30 minutes
  • 1 cup olive oil
  • 1 cup lemon juice
  • 3 tablespoons fresh rosemary, chopped
  • 4 large cloves garlic, minced
  • 2 teaspoons salt
  • 2 teaspoons hot pepper sauce
  • 1 cup low-fat sour cream