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Chicken Fondue
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Chicken Fondue

25 Minutes
15 Min Prep
25 Min Cook
Fon-Do enjoy this juicy Chicken Fondue with family and friends. Fon-Don’t reveal just how easy it was to make!
What You Need
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8 servings
Original recipe yields 8 servings
1/4 cup prepared GOOD SEASONS Italian or Zesty Italian Dressing Mix
1 medium onion, finely chopped
2 cans (14.5 oz. each) chicken broth
1/2 cup apple juice
2 Tbsp. cornstarch
2 lb. boneless skinless chicken breasts, cut into thin strips
3 cups cut-up assorted fresh vegetables, such as small cauliflower florets, mushroom slices and chopped bell peppers
1 cup MIRACLE WHIP Dressing, divided
1 small garlic clove
1 Tbsp. lemon juice
1 Tbsp. GOOD SEASONS Italian or Zesty Italian Dressing Mix
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Let's Make It
1
Heat 1/4 cup of the Italian dressing in fondue pot or heavy saucepan on medium-high heat. Add onions; cook and stir until crisp-tender. Add broth, apple juice and cornstarch; stir until well blended. Bring just to boil.
2
Dip chicken and vegetables, in batches, into boiling broth mixture with a long-handled fork or long skewer. Cook chicken for 3 min. or until cooked through and vegetables for 2 to 3 min. or until crisp-tender, removing ingredients from the broth mixture as they are done.
3
Combine 1/2 cup of the MIRACLE WHIP with the garlic and lemon juice. Mix remaining 1/2 cup MIRACLE WHIP with the Italiian dressing mix. Serve as dips for the chicken and vegetables.
Kitchen Tips
Fon-Do's and Fon-Don'ts
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.
How to Easily Cut Chicken
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.
Keeping it Safe
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
Calories
270
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 70mg
23%
Sodium 670mg
29%
Total Carbohydrates 11g
4%
Dietary Fibers 1g
4%
Sugars 6g
12%
Protein 26g
52%
Vitamin A
10%
Vitamin C
35%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings, 1/3 cup dippers and 2 Tbsp. dip each
* 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.
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