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.
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