VELVET CHICKEN SATAYS WITH FRESH CILANTRO CHU

      Title: VELVET CHICKEN SATAYS WITH FRESH CILANTRO CHU
  Categories: Indonesian, Chicken
       Yield: 16 Servings
  
   1 1/2 c  Lightly packed fresh
            -cilantro
       1 c  Lightly packed fresh mint
            -leaves
       5 tb Water
   1 1/2 tb White wine vinegar
       2 ts Sugar
       1 ts Curry powder
       1 lg Garlic clove
     1/8 ts Dried crushed red pepper
            Chicken
       2 tb Dry white wine
       1 tb Plus 1 teaspoon low-sodium
            -soy sauce
       1 tb Cornstarch
       2 lg Cloves garlic, pressed
       1 lg Egg white
       1 lb Boneless skinless chicken
            -breasts, cut into 1/2 inch
            -strips
      16    Wooden skewers
            Sesame seeds
  
   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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