1/4 cup molasses
3 tablespoons butter
1 tablespoon cocoa powder
8 chicken strips
1 pound healthy dressing
white medium size shrimp, peeled and deveined
1/2 teaspoon lemon zest
1/3 cup milk
1/2 cup olive oil
Melt the molasses in a large skillet over medium heat; cook and stir until smooth. Stirring occasionally, stir molasses mixture into chicken pieces. Cook and stir in cream cheese until smooth. Transfer to a single layer on a medium baking sheet while remaining in a glass dish.
Preheat an outdoor grill for high heat, and lightly oil grate.
Place chicken on the prepared grill. Brush with 1/3 cup of the mascarpone mixture, then cover with shrimp. Brush with lemon zest, then remove covers and coat chicken pieces with olive oil. Continue operations until all chicken pieces have been coated.
Smoke two batches of chicken on the prepared grill each side at low heat, starting with bottom. Brown on both sides, and serve on-season with lemon zest, if desired.
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