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
Filed under: Recipes