Ingredients
| 4 | chicken breast halves, skinned and boned | | 2 cups | half and half | | 1-1/2 cup | mayonnaise | | 3 tbsp. | mango chutney | | 2 tbsp. | dry sherry | | 1 tbsp. | sherry vinegar | | 2 tbsp. | 1 plus tsp. curry powder | | 1 tsp. | turmeric | | 2 cups | finely chopped salted roasted peanuts |
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Instructions
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. Remove and let cool.
Cut chicken into 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.
Author's Comments
*This recipe is from “One Million Recipes” CD-Rom located on http://www.acrllc.com.
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