Posted: January 21 2011 in Recipes • Appetizer

4 (large) Chicken Breast
Salt and pepper
2 mango, ripe but firm
30 to 35 bamboo skewers or cocktail toothpicks
Thai Kitchen Peanut Satay Sauce
Garnish with fresh mint leaves

Bake or broil chicken breasts with a pinch of salt and pepper until fully cooked.  Cut into (30-35) x 1-inch bite sized pieces.  Peel mango and cut the flesh into (30-35) x 1-inch bite sized pieces the same size at the chicken.

On each skewer, place a mint leaf, followed by one piece of chicken and one piece of mango.  Repeat this process with remaining mint, chicken and mango pieces.  Place a small bowl of peanut satay sauce in the middle of a large plate.  Surround the bowl of sauce with the mini chicken and mango satay sticks.

Makes 30-35 appetizers

Recipe from Thai Kitchen’s website