Title: Chicken Satay (Low Fat)
Categories: Appetizer
Yield: 24 Servings

7		Chicken breast halves; see note
		= (4 oz ea-cut into 1/2 " strips)
1/4	c	Pineapple juice; unsweetened
1/4	c	Soy sauce; low sodium
2	tb	Brown sugar; packed
1/4	ts	Ground red pepper
2		Garlic cloves; crushed
1/4	c	Plus 2 tb soy sauce-low sodium
3	tb	Creamy peanut butter
2	tb	Rice wine vinegar
1	tb	Water
1/4	ts	Ground red pepper
1	lg	Red bell pepper; seeded
		Vegetable cooking spray

* chicken breasts--boneless and skinless Place chicken in a heavy-duty zip top plastic bag. Combine pineapple juice and next four ingredients; pour over chicken. Seal bag and marinate in refrigerator for 1 hour, turning occasionally. Soak 24 bamboo skewers in water for 30 minutes and set aside. Combine soy sauce, peanut butter, vinegar, water and 1/4 teaspoon red pepper in container of blender; cover and process until smooth; set aside. Drain chicken and discard marinade. Thread chicken onto skewers. Cut red bell pepper into 12 squares. (1 1/2 inch squares) Cut each square diagonally in half, forming 24 triangles. Place one triangle on the end of each skewer. Place half of skewers on rack of broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door open slightly) 4 minutes on each side or until chicken is done. Transfer to serving platter. Repeat procedure with remaining skewers. Serve warm with peanut sauce. Per serving: 62 calories.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Jo Merrill

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