Indonesian Chicken Sate created by: Almond Board of California

servings 8
ingredients 2 cups diced roasted almonds
1/4 cup soy sauce
2 cans (10 3/4 oz. each) condensed chicken broth
2 Tbs. almond oil
2 Tbs. lemon juice
2 Tbs. sugar
3/4 tsp. garlic powder
3/4 tsp. ground ginger
1/4 tsp. cayenne pepper
6 boned and skinned chicken breasts
1/4 cup butter
1 1/2 cups chopped onion
1 1/2 cups long grain rice
1 1/2 tsp. garlic salt
3/4 cup water
1/4 cup chopped parsley
preparation Grind 1 cup almonds in blender or food processor until fine.   Combine with soy sauce, 1/4 cup chicken broth, almond oil, lemon juice, sugar, garlic powder, ginger and cayenne pepper; set aside.  Remove fillet section from chicken breast and cut breasts in half lengthwise. Marinate chicken in almond mixture at room temperature for 1/2 hour, or 2 hours to overnight in refrigerator. Meanwhile, melt butter in 10-inch skillet. Add onion and rice; cook five minutes, stirring constantly. Add remaining chicken broth, garlic salt and water. Simmer covered 20 minutes. Stir in remaining 1 cup almonds and parsley. Skewer chicken pieces tightly on wooden skewers (cover ends of skewer with foil). Brush chicken with almond sauce.  Broil about 3 inches from heat 7 minutes, brushing occasionally with sauce. Turn skewers and broil 7 minutes, brushing with sauce. Serve on bed of almond rice.