Ingredients
1/4
cup mayonnaise
2
tablespoons finely chopped roasted red bell pepper (from 7.25-oz. jar)
1
garlic clove, minced
1/4
cup mayonnaise
2
tablespoons mango chutney
1/2
teaspoon curry powder
4
boneless skinless chicken breast halves, cut into thin strips
32
(8 to 10-inch) bamboo skewers
3
(14 1/2-oz.) cans ready-to-serve fat-free chicken broth with 1/3 less sodium
1/2
cup thinly sliced green onions
1
tablespoon soy sauce
Preparation
To prepare each dipping sauce, combine all ingredients in small bowl; blend well. Cover; refrigerate until serving time.
Thread chicken strips on first 3 inches of skewers; arrange on serving platter. In medium saucepan, combine broth, onions and soy sauce. Bring to a boil. Pour into fondue pot. Keep broth mixture at a simmer.
To cook, place several chicken skewers into fondue pot; cook 5 to 8 minutes or until chicken is no longer pink in center. Repeat with remaining skewers. Serve chicken with dipping sauces.
