1 chopped medium onion
1/4 cup Italian salad dressing
2 cans (14.5 oz. each) chicken broth
½ cup apple juice
2 tablespoons cornstarch
8 boneless skinless chicken breasts (cut into chunks)
vegetables
Cook and stir onion and Italian dressing in a fondue pot. Add chicken broth apple juice and cornstarch. Heat to simmer just before serving. Dip chicken and vegetables in boiling hot broth to cook. Cook chicken about 3 minutes or until cooked through and vegetables for 2-3 minutes.
Yield: 8 servings
Erin Ropelato
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