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1 tb Plus 1 ts Reduced-calorie mayonnaise
1 tb Plus 1 ts Chutney
1 tb Dijon-style mustard
1 ts White wine vinegar
1/2 ts Mild or hot curry powder
1/4 ts Salt
1/8 ts Freshly ground black pepper
6 oz Skinless cooked chicken breast; cubed
1 1/2 oz Jarlsberg cheese cubed
2 sm Nectarines; pitted and coarsely chopped
1 c Chopped scallions
2 md Green bell peppers; halved and seeded
2 tb Chopped fresh flat-leaf parsley
In small bowl, combine mayonnaise,
chutney, Dijon mustard, vinegar, curry powder, salt and black pepper.
In medium bowl, combine chicken, cheese, nectarines and scallions. Add
mayonnaise mixture to chicken mixture, tossing well to coat
Spoon 1/4 of the chicken mixture into each green pepper half; serve
sprinkled with parsley.
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