Recipe - Velvet Chicken Satays With Fresh Cilantro Chu

1 One half cup Lightly packed fresh
cilantro
1 cup Lightly packed fresh mint
leaves
5 tablespoon Water
1 One half tablespoon White wine vinegar
2 teaspoon Sugar
1 teaspoon Curry powder
1 lg Garlic clove
1/8 teaspoon Dried crushed red pepper
Chicken
2 tablespoon Dry white wine
1 tablespoon Plus 1 teaspoon lowsodium
soy sauce
1 tablespoon Cornstarch
2 lg Cloves garlic, pressed
1 lg Egg white
1 pound Boneless skinless chicken
breasts, cut into One half inch
strips
16 Wooden skewers
Sesame seeds

Chutney Process first 8 ingredients in blender until herbs are chopped.
Season to taste with salt and pepper. (Can be made one day ahead. Cover and
chill.)

Chicken Whisk first 5 ingredients together in medium bowl. Add chicken
and toss to coat. Cover and refrigerate approximately 2 hours. Preheat
oven to 350 degrees. Thread chicken onto skewers. Transfer to baking sheet.
Sprinkle chicken with sesame seeds. Bake until chicken is just cooked
through, 10 to 15 minutes. Arrange on platter and serve with chutney. 40
calories per serving, 0 g fat, 73 mg sodium, 16 mg cholesterol. From Bon
Appetit's Light & Easy Mar '93.

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