Curried Peanut Chicken
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.