ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN

4 halves, skinned & boned chicken breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted peanuts

Preheat oven to 350 degrees. 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.


Tags: chicken recipes|oriental chicken