� C Creamy Peanut Butter
6 T Mango Chutney
4 T Lime Juice
4 T Soy Sauce (separated)
2 Cloves of Garlic, Minced
� t Red Pepper Flakes
Salt and Pepper
2-3 lbs Boneless, Skinless Chicken Breasts
2 T Vegetable Oil
wooden skewers

1.Soak wooden skewers in water thoroughly to prevent from scorching on the grill.
2.Make sauce: In blender, combine peanut butter, chutney, lime juice, 2 T soy sauce, garlic, red pepper flakes, � t salt, and � C water; blend until smooth. Set aside.
3.Cut chicken across the grain into � inch wide strips. Thread each chicken piece onto a skewer (fold the pieces slightly as you work so the skewers go in and out of the meat). Place skewered chicken in a shallow dish; season with salt and pepper. Drizzle oil and 2 T soy sauce over chicken; turn to coat.
4.Heat grill to high; lightly oil grates. Grill chicken until cooked through, about 6 minutes per side. Transfer to a platter. Serve with chutney sauce.

From Frozen: Thaw chicken pieces and sauce. Soak wooden skewers. Skewer chicken. Place chicken in shallow dish; season with salt and pepper. Drizzle with oil and soy sauce. Grill (follow step 4).