Chicken Fondue

1. Cook and stir 1 finely chopped medium onion in a fondue pot or heavy saucepan with 1/4 cup prepared Good Seasons mild Italian dressing.

2. Add 2 cans (14.5 oz each) chicken broth, 1/2 cup apple juice and 2 Tablespoons cornstarch. Heat to simmer just before serving.

3. Cut 8 boneless, skinless chicken breast halves (1 per person) into very thin strips. Cut vegetables such as cauliflower, mushrooms, and peppers into bite-sized pieces. (Be sure to keep raw chicken on a separate plate away from vegetables and cooked chicken.)

4. Dip chicken and vegetables into boiling hot broth to cook. Cook chicken for about 3 minutes or until cooked through and vegetables for between 2-3 minutes, depending on the type of vegetable. Serve with assorted dipping sauces.
Makes 8 servings.
Dipping Sauces:

Lemon Garlic:
Combine 1 cup Miracle Whip dressing with 1 finely chopped garlic clove and 2 Tablespoons lemon juice.

Herb:
Combine 1 cup Miracle Whip dressing with 2 Tablespoons prepared Good Seasons mild Italian dressing.