Place
under a hot broiler and broil until cheese is lightly
browned. To serve, cut into wedges.
CHICKEN FONDUE IServes 4
I haven't seen anyone use a fondue pot for a long time, but
it's still a great way to serve chicken, and it's a fun and
informal way to entertain. Maybe it's time to remember
this once-popular way of cooking. The first version is a
new, low-calorie version. The second is more traditional.
4 skinless, boneless chicken breast halves
1/2 teaspoon salt or to taste
1/4 teaspoon ground pepper
4 cans (13-3/4 ounces each) chicken broth
1 bottle (12-ounces) chili sauce
1/2 cup mayonnaise or salad dressing
1 tablespoon finely chopped onion
1/4 clove garlic, minced
Cut each breast in one-inch cubes. Sprinkle salt and pepper
on chicken. Bring broth to boiling in fondue pot and keep
at that temperature. Provide each guest with portion of
chicken and fondue fork as well as fork for eating. Each
guest cooks own chicken on fondue fork by holding in
boiling broth about 1 minute, or until done. In a small
bowl mix remaining ingredients as sauce for dipping after
cooking.
CHICKEN FONDUE IIServes 4
4 skinless and boneless chicken breast halves
1-1/2 pints oil
1 1/2 teaspoon salt or to taste
1/4 teaspoon ground pepper
2 eggs, beaten
1 cup water
3 tablespoons sesame seed
1-1/2 cups flour
Cut chicken breasts into 1-inch cubes. Bring oil to
boiling point in fondue pot and keep at that temperature.
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