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Ingredients: 1 1/2 cup Lightly packed fresh cilantro 1 cup Lightly packed fresh mint leaves 5 tbl Water 1 1/2 tbl White wine vinegar 2 tsp Sugar 1 tsp Curry powder 1 lrg clv garlic 1/8 tsp Dried crushed red pepper Chicken 2 tbl Dry white wine 1 tbl Plus 1 teaspoon low-sodium soy sauce 1 tbl Cornstarch 2 lrg clv garlic -- pressed 1 lrg Egg white 1 lb Boneless skinless chicken breasts -- cut into 1/2 inch strips 16 x Wooden skewers Sesame seeds Method: Chutney - Process first 8 ingredients in blender until herbs are chopped. Season to taste with salt and pepper. (Can be made one day ahead. Cover and chill.) Chicken - Whisk first 5 ingredients together in medium bowl. Add chicken and toss to coat. Cover and refrigerate approximately 2 hours. Preheat oven to 350 degrees. Thread chicken onto skewers. Transfer to baking sheet. Sprinkle chicken with sesame seeds. Bake until chicken is just cooked through, 10 to 15 minutes. Arrange on platter and serve with chutney. 40 calories per serving, 0 g fat, 73 mg sodium, 16 mg cholesterol. From Bon Appetit's Light & Easy Mar '93.
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