CURRIED CHICKEN AND FRUIT KEBABS WITH YOGURT SAUCE

Makes 25-30

Be sure to look at the accompanying illustration. This looks good as well as tastes good.

1 roaster boneless breast

2 tablespoons curry powder

1/4 teaspoon salt or to taste

1 tablespoon vegetable oil

1 can (20-ounces) pineapple chunks, well drained

1/2 pound (about 60) seedless grapes

60 cocktail toothpicks

Yogurt Sauce in Zucchini Cups (recipe follows)

Cut breast into 50 to 60 bite-sized chunks. Place chicken chunks in large bowl; add curry powder and salt; toss together. In a large, heavy non-stick skillet over medium heat, heat oil. Add curried chicken chunks; reduce heat to low and saute for 10 minutes, turning to cook all sides. Cover and remove from heat; cool.

Thread cooled chicken onto toothpicks with a chunk of pineapple and a grape. Serve with Yogurt Sauce as dip.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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