| Curried Peanut Chicken
4 halves skinned & boned chicken breasts
2 cups of half & half
1 1/2 cup of mayonnaise
3 tablespoons of mango chutney
2 tablespoons of dry sherry
1 tablespoon of sherry vinegar
2 tablespoons of plus 1 tsp. curry powder
1 teaspoon of turmeric
2 cups of finely chopped salted roasted peanuts |
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Preheat oven to 350ºF. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes. Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks. |
