1 large Chicken Breast, boneless, skinless cut in 2 inch cubes
2 tsp Natural Lemon Flavoring
2 tbsp Rice Wine Vinegar
2 tbsp Curry Powder
2 tbsp Lemon Pepper
1/4 cup Vegetable Oil
6 large Cherry Tomatoes
6 ea New Potatoes about 1 1/2 inch across cut in half
6 ea Pearl Onions, pealed
6 ea Pickled Garlic Cloves
1 large Pepper, mild, cut into long strips

Mix Lemon flavoring. vinegar, curry powder, lemon pepper and vegetable oil in a sealable plastic baggie. Put in chicken cubes, mix to coat and marinate in refrigerator for 1 hour. Prepare skewers by poking through the wide end of the pepper strip with the skin side out. Follow with a tomato then a garlic clove then an onion and finally a potato half. Push the entire thing down to the end of the skewer and poke through the other end of the pepper then slide the whole thing to the other end of the skewer. Slide 2 pieces of chicken up to the pepper and end with another potato half. This last potato will serve to hold everything on.
Bake at 350 for 25 minutes then raise the heat to 475 for another 5 minutes or until potatoes are done.
Serve immediatly as the pepper tends to get cold quickly.