2 lbs. boneless, skinless chicken breasts, cut into 1” wide strips,
(about 32-26 pieces of chicken)
1 T. curry powder
¼ cup vegetable or canola oil
2 T. herbs de Provence or dried Italian seasoning
1 tsp. Kosher salt
½ tsp. ground black pepper
36 wooden skewers, soaked in water
Glaze:
2 cups apricot preserves
1 T. curry powder
1 cup chicken stock
½ cup finely chopped walnuts or pecans
½ cup chopped fresh parsley
Place chicken strips in bowl with curry powder, oil, herbs, salt and pepper. Marinate for 30 minutes. Thread one piece of chicken on each skewer. Bake in 375o oven for 5 minutes or over medium heat of grill, turning to cook both sides.
In a small saucepan, bring the preserves, curry powder and stock to a simmer.
Brush chicken with apricot mixture and bake for an additional 5 minutes, or grill for another 2-3 minutes, watching chicken so that the glaze does not burn.
Place chicken on serving tray and sprinkle with chopped nuts and parsley.
Makes about 36 skewers.
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