Chicken Fondue

Serve this chicken fondue with dipping sauce that’s ready in just 25 minutes – perfect for a dinner.

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  • prep time 25 min
  • total time 25 min
  • ingredients 11
  • servings 4
 

Ingredients

Roasted Pepper and Garlic Dipping Sauce

1/4
cup mayonnaise
2
tablespoons finely chopped roasted red bell pepper (from 7.25-oz. jar)
1
garlic clove, minced

Curried Chutney Dipping Sauce

1/4
cup mayonnaise
2
tablespoons mango chutney
1/2
teaspoon curry powder

Fondue

4
boneless skinless chicken breast halves, cut into thin strips
32
(8 to 10-inch) bamboo skewers
3
(14 1/2-oz.) cans ready-to-serve fat-free chicken broth with 1/3 less sodium
1/2
cup thinly sliced green onions
1
tablespoon soy sauce

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 To prepare each dipping sauce, combine all ingredients in small bowl; blend well. Cover; refrigerate until serving time.
  • 2 Thread chicken strips on first 3 inches of skewers; arrange on serving platter. In medium saucepan, combine broth, onions and soy sauce. Bring to a boil. Pour into fondue pot. Keep broth mixture at a simmer.
  • 3 To cook, place several chicken skewers into fondue pot; cook 5 to 8 minutes or until chicken is no longer pink in center. Repeat with remaining skewers. Serve chicken with dipping sauces.
  • 1 To prepare each dipping sauce, combine all ingredients in small bowl; blend well. Cover; refrigerate until serving time.
  • 2 Thread chicken strips on first 3 inches of skewers; arrange on serving platter. In medium saucepan, combine broth, onions and soy sauce. Bring to a boil. Pour into fondue pot. Keep broth mixture at a simmer.
  • 3 To cook, place several chicken skewers into fondue pot; cook 5 to 8 minutes or until chicken is no longer pink in center. Repeat with remaining skewers. Serve chicken with dipping sauces.

EXPERT TIPS

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Expert Tips

Keep a jar of roasted red bell peppers on hand in the refrigerator. Roasted red peppers have lots of sweet-smoky flavor and make a tasty addition to salads and pastas. for hors d'oeuvres, use diced peppers on crostini, or purée the peppers with cream cheese, garlic and herbs until spread or dip consistency.

To reduce the fat n this recipe by about 13 grams, substitute light mayonnaise for regular in the dipping sauces.

For even cooking, place only 4-6 chicken skewers in the fondue pot at one time.

Raw chicken should be kept on a separate platter from the cooked chicken. Do not place the chicken skewers on dinner plates until they've been thoroughly cooked.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
230),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
4g,
4%
),
Cholesterol
90mg
90%;
Sodium
1270mg
1270%;
Total Carbohydrate
11g
11%
(Dietary Fiber
1g
1%
  Sugars
7g
7%
),
Protein
32g
32%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
10%;
Calcium
4%;
Iron
8%;
Exchanges:
1/2 Fruit; 1/2 Other Carbohydrate; 4 1/2 Very Lean Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.