CHICKEN WITH SATAY SAUCE

For the Chicken Marinade:

1 tablespoon smooth peanut butter
1/4 cup Italian salad dressing

OR

1 tbsp olive oil
1 tbsp lemon juice
1 tbsp honey
1 tsp vinegar
1 tsp curry powder

1/2 pound skinless, boneless chicken breast, cut into 1/2 x 4-inch strips
6 wooden skewers (soaked in warm water)

For the Dipping Sauce:

1/4 cup smooth peanut butter
3 tablespoons water
1/4 cup parsley or cilantro leaves, chopped
1 1/2 tablespoon fresh lime juice
1 tablespoon reduced-sodium soy sauce
1/2 tablespoon honey
1/2 teaspoon sesame oil
1/2 pinch cayenne powder

Method

In a medium-sized bowl, mix the marinade ingredients until smooth.
Place chicken strips in the mixture.
Marinate in covered bowl 3 hours or overnight in refrigerator.
Heat oven to 180°C.
Thread 2 chicken strips onto a skewer.
Arrange skewers on a baking tray.
Cook the chicken for 7 minutes; turn skewers over.
Cook for another 4-6 minutes or until juices run clear and chicken is thoroughly cooked. To grill, cook for just 8 - 10 minutes)
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.