Submitted by Danae Shill
8 oz. Italian dressing
Chicken breast, cut into strips
¼ c. soy sauce
2 green bell peppers, cut into 1 ½ inch pieces
¼ c. Worcestershire sauce
2 large onions, cut into wedges
2 Tbsp. Lemon juice
18 fresh whole mushrooms
1 tsp. Dijon-style mustard
Mix together dressing, soy sauce, Worcestershire sauce, lemon juice, and mustard. Pour marinade over chicken, peppers, onions and mushrooms. Cover and refrigerate at least 4 hours. Grill over medium-hot coals until chicken is no longer pnk, about 13 to 15 minutes.
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