Busters Recipes

Chicken Fondue

Roasted Pepper and Garlic Dipping Sauce:

1/4 cup mayonnaise
2 tablespoons finely chopped roasted red bell pepper
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 bamboo skewers
3 14 1/2 ounce cans ready to serve fat free chicken broth with 1/3
less sodium
1/2 cup thinly sliced green onions
1 tablespoon soy sauce

To prepare each dipping sauce, combine all ingredients in small bowl;
blend well. Cover; refrigerate until serving time.

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.

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.