Chicken Recipes

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Curried Chicken and Cashew Bites

6 boneless skinless chicken breasts
1 cup half and half cream
1 cup light Miracle Whip
3 tablespoons mango chutney
2 tablespoons dry sherry or dry Marsala
1 tablespoon red wine vinegar
2 tablespoons curry powder
1 teaspoon turmeric
2 cups cashews
1/4 cup fresh cilantro, finely chopped

Preheat oven to 350F. Put chicken breasts in single layer in a shallow casserole dish. Pour cream over chicken and bake for 30 to 40 minutes until the meat is no longer pink. Cool, pour off cream and discard it, and cut chicken into one inch cubes. In a blender or food processor, mix Miracle Whip, chutney, sherry or Marsala, vinegar, curry and turmeric. Process until smooth. Finely chop cashews and mix with cilantro in a shallow dish. Dip chicken pieces in curry sauce and roll in nut mixture. Put bites on a wax paper covered tray and refrigerate for at least 30 minutes. Serve cold on a toothpick with extra curry sauce for dipping. Makes 40 to 50 bites.

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