Peanut Chicken Appetizer
From: Kelly~WA

4 boneless skinless chicken breast halves
2 cups half & half
1 1/2 cups mayonnaise
3 tablespoons mango chutney
2 tablespoons dry sherry
1 tablespoon sherry vinegar
2 tablespoons curry powder -- plus 1 teaspoon
1 teaspoon turmeric
2 cups peanuts, dry-roasted -- chopped

Preheat oven to 350 degrees.

Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1-inch cubes. Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.