Instructions: Cut each chicken breast half lengthwise into six strips.

Combine syrup, mustard and herbes de Provence in a resealable plastic bag. Add chicken. Refrigerate 4 hours up to overnight.

When ready to serve, heat oven to 350 degrees. Thread strips on metal or soaked bamboo skewers. Arrange on a broiler pan. Bake 20 minutes or until cooked through.

This recipe yields 24 servings.

Description: "These delicious snacks keep well in the fridge for up to a week. For a tasty lunch, serve five or six over dressed salad greens."

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