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8 servings, 1/3 cup dippers and 2 Tbsp. dip each
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Be sure to have separate plates for the raw and cooked ingredients so that the juices from the raw meat don't mix with the cooked food. Also, be sure to use the right fondue pot for the job - a broth fondue should be cooked in a metal fondue pot to maintain the high temperature needed for cooking the meat. If you don't have a metal fondue pot, use a large saucepan or slow cooker instead. Wooden skewers can be used instead of the fondue forks.
Cutting boneless skinless chicken breasts into pieces can be a slippery task. Make it safer and prevent the knife from slipping by cutting the chicken while it is partially frozen. The firmer chicken is much easier to cut and handle.
Never allow cooked chicken to set at room temperature for more than 2 hours. If it is not eaten immediately, cooked chicken should be kept hot or refrigerated.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.