***For the Chicken Marinade:*** 2 tablespoons creamy peanut butter 1/2 cup Italian salad dressing 1 pound skinless, boneless chicken breast, cut into 1/2 x 4-inch strips 12 wooden skewers (soak in warm water for 30 minutes prior to use) ***For the Dipping Sauce:*** 1/2 cup creamy peanut butter 6 tablespoons water 1/2 cup parsley or cilantro leaves, chopped 3 tablespoons fresh lime juice 2 tablespoons reduced-sodium soy sauce 1 tablespoon honey 1 teaspoon sesame oil 1 pinch cayenne pepper
In a medium-sized bowl, whisk together the peanut butter and salad dressing until smooth. Place chicken strips in mixture. Marinate in covered bowl 3 hours or overnight in refrigerator.
Heat broiler on high. Remove chicken from refrigerator. Thread 2 chicken strips onto a skewer. Arrange skewers on a metal grill rack positioned over a foil-lined baking pan. Broil skewers 6 minutes; turn skewers over.
Broil another 4-6 minutes or until juices run clear and chicken is thoroughly cooked.*
Serve chicken skewers with dipping sauce, if desired. To prepare the dipping sauce, place all ingredients in a blender; blend on medium-high until smooth.
*To grill, place skewered chicken on a hot grill for 8 minutes, or until juices run clear.