Recipe - Chicken Sate

4 lg Skinless, Boneless Chicken
Breast Halves (About
1 One half Pounds)
One fourth cup Soy Sauce
1 tablespoon Salad Oil
1 tablespoon Molasses
One fourth teaspoon Crushed Red Pepper Flakes
1 lg Clove Garlic, Crushed
Lemon Juice
One half cup Creamy Peanut Butter

ABOUT 2 One half HOURS BEFORE SERVING:

With a meat mallet or dull edge of a French knife,
pound each of the chicken breast halves to a 1/2inch
thickness. Cut the chicken breasts, lengthwise, into
1inch wide strips.

In a large bowl, mix the chicken strips, soy sauce,
salad oil, molasses, crushed red pepper flakes, garlic
and 2 Tbls lemon juice. Cover and refrigerate the
chicken in the marinade for at least 2 hours, stirring
occasionally. Meanwhile, soak sixteen 6inch long
bamboo skewers in water to prevent charring when
broiling.

ABOUT 25 MINUTES BEFORE SERVING:

Preheat the broiler if the manufacturer directs.
Thread the chicken strips onto the bamboo skewers.
Place the bamboo skewers on the rack in a broiling
pan. Brush generously with the marinade. Place the
pan in the broiler at the closest position to the
source of heat. Broil 4 to 5 minutes until the
chicken just loses its pink color and is tender,
turning the skewers once and brushing the chicken with
the remaining marinade frequently.

While the chicken is broiling, in a small bowl, blend
the peanut butter, 2 Tbls lemon juice, and One half cup hot
water using a fork and mixing until smooth. Serve the
chicken with this peanut sauce.

EACH SERVING CONTAINS: 280 Calories, 15 Grams Fat, 71
Milligrams Cholesterol, 510 Milligrams Sodium

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini