In a large zip-lock bag place chicken breasts; add Diablo Marinade;
marinade for at least 15 minutes turning twice or refrigerate for up to
12 hours.

Just before cooking, preheat broiler or outdoor grill. On 8 metal or
presoaked bamboo skewers alternately skewer mushrooms and bell pepper
pieces, placing a jalapeno at the end of each skewer. Remove chicken
marinade, reserving marinade. Place chicken on a grill or a rack in a
broiler pan; cook 5 minutes.

Place mushroom kebabs on the grill; brush chicken and mushrooms with
some of the reserved marinade. Cook, turning until the chicken is cooked
through and mushrooms are tender, about 10 minutes longer. Meanwhile,
transfer remaining marinade to a medium saucepan. Whisk in flour, then
add tomatoes. Over medium heat, bring to a boil; reduce heat to low and
simmer, stirring occasionally, until slightly thickened, about 5
minutes; spoon over chicken and mushrooms.

Diablo Marinade:
Place ingredients in a bowl and whisk together well.