Chicken Satay with Peanut Butter Dipping Sauce
For the Chicken Marinade:
a.. 2 tablespoons creamy peanut butter
b.. ½ cup Italian salad dressing
c.. 1 pound skinless, boneless chicken breast, cut into ½ x 4-inch strips
d.. 10 -12 wooden skewers (soak in warm water for 30 minutes prior to use)
For the Dipping Sauce:
a.. ½ cup creamy peanut butter
b.. 6 tablespoons water
c.. ½ cup parsley or cilantro leaves, chopped
d.. 3 tablespoons fresh lime juice
e.. 2 tablespoons reduced-sodium soy sauce
f.. 1 tablespoon honey
g.. 1 teaspoon sesame oil
h.. Pinch cayenne powder
In a medium-sized bowl, whisk together the peanut butter and salad dressing until smooth. Place chicken strips in mixture. Marinate in covered bowl 3 hours or overnight in refrigerator.
Heat broiler on high. Remove chicken from refrigerator. Thread 2 chicken strips onto a skewer. Arrange skewers on a metal grill rack positioned over a foil-lined baking pan. Broil skewers 6 minutes; turn skewers over. Broil another 4-6 minutes or until juices run clear and chicken is thoroughly cooked.*
Serve chicken skewers with dipping sauce, if desired.
To prepare the dipping sauce, place all ingredients in a blender; blend on medium-high until smooth.
*To grill, place skewered chicken on a hot grill for 8 minutes, or until juices run clear.