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Prep 25min
Total25min
Ingredients11
Servings4
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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
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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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
400
Calories from Fat
230
Total Fat
25g
38%
Saturated Fat
4g
20%
Cholesterol
90mg
30%
Sodium
1270mg
53%
Total Carbohydrate
11g
4%
Dietary Fiber
1g
4%
Sugars
7g
Protein
32g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
8%
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.
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