4 halves, skinned & de-boned chicken breasts
1 cup Mayonnaise
½ cup Sunspread Crunchy
2 tbsp. Chutney
1 tbsp. Apricot jam
2 tbsp. White wine
1 tbsp. Vinegar
2 tbsp. Curry powder
1 tsp. Turmeric
2 cups finely chopped salted roasted sunflower kernels
Preheat oven to 180ºC.
Place chicken breasts in a shallow baking dish, cover with foil and bake till done.
Let cool and cut in 1 inch cubes.
Process mayonnaise, Sunspread, chutney, jam, wine, vinegar, curry powder and turmeric in a blender or food processor.
Dip chicken pieces into the curry mayonnaise and roll in the chopped kernels. Refrigerate 30 minutes.
Serve on a plate with tooth picks.
Last updated by Administrator (admin)
on Jul 01 2010
at 3:16 PM
