Thai Chicken Skewers

Here is an exceptionally simple version of what's come to be a cocktail party standard. Place the skewered chicken on a rack over the cooking sheet
otherwise, the chicken exudes so much moisture it boils instead of broils. Place the cooking sheet about 5 to 6 inches from the heat. Remove "tenders" from breasts and set aside. Cut remaining chicken into long strips, cutting on the bias across the breasts. You will have about 16 strips of chicken about 4 1/2 inches long and 1/2 inch wide, including the tenders. Thread each piece of chicken on an 8-inch bamboo skewer, weaving the skewer in and out in several places. Place skewers in a large shallow casserole or baking dish. In small bowl, combine coconut milk, red curry paste and 1 teaspoon salt. Pour over chicken skewers. Cover and refrigerate for 1 to 1 1/2 hours. Preheat broiler. Remove skewers from marinade. Pat each very dry using paper towels. Place marinade in small saucepan. Bring to a boil, lower heat to medium and cool, whisking frequently, for 10 minutes, until sauce is thickened and reduced to 3/4 cup. Keep hot. Place skewers on baking sheet and broil for 5 minutes, turning after 2 or 3 minutes. Place cooked skewers on a round tray, pinwheel fashion. Pour the hot sauce over the chicken but not the skewers. Makes 16 pieces --- From "Entertaining 1-2-3" by Rozanne Gold (Little, Brown, $27.95) Per serving: 33 calories (percent of calories from fat, 21), 6 grams protein, less than 1 gram carbohydrates, no fiber, 1 gram fat, 16 milligrams cholesterol, 171 milligrams sodium.