Here's a dinner dish using a different nut butter.

Chicken Satay with Almond Sauce

Serves 4

1 pound boneless skinless chicken breasts

2 cups chicken broth or vegetable broth

1/2 cup fat-free milk

4 tablespoons almond butter

1 teaspoon chopped fresh ginger

1 teaspoon low-sodium soy sauce

1 tablespoon honey or honey substitute

2 tablespoons chopped scallions, optional

Salt and pepper, to taste

Wood skewers soaked in water

* Combine all ingredients except chicken in a saucepan over medium heat.

* Continue stirring until sauce thickens, about 15 minutes.

* Slice the chicken breasts in half horizontally to make thin, flat slabs, then cut them into strips three to four inches long by one inch wide.

* Preheat a gas grill or a broiler.

* Grill or broil the sticks of satay (like kebabs) until cooked, turning once or twice, about 3-4 minutes total.

* Serve with almond sauce for dipping; sauce can be served hot or room temperature.

Nutritional information per serving: 277 cal., 12 g fat (2 g sat), 70 mg chol., 11 g carb., 33 g pro., 1 g fiber, 1075 mg sodium.