• 2 whole chicken breasts, skinned and boned

• 2 cups ½ and ½

• 1 ½ cups mayo

• 3 T chutney

• 2 T dry sherry

• 1 T balsamic or sherry vinegar

• 2 T plus 1 t curry

• 1 t turmeric

• 2 cups salted peanuts chopped in processor

Bake chicken in ½ and ½ for 30 minutes.  Cool and cut in bite sized pieces.  Process rest of ingredients except for peanuts.  Roll or dip chicken pieces in
processed mixture (use a toothpick for each piece), then dip into peanuts.