Chicken sate

4 lg Skinless, Boneless chicken
           -Breast Halves (About
  1 1/2    Pounds)
    1/4 c  soy sauce
      1 tb Salad Oil
      1 tb molasses
    1/4 ts Crushed Red Pepper Flakes
      1 lg Clove garlic, Crushed
           Lemon Juice
    1/2 c  Creamy Peanut butter
 
  ABOUT 2 1/2 HOURS BEFORE SERVING:
  
  With a meat mallet or dull edge of a French knife, pound each of the
  chicken breast halves to a 1/2-inch thickness.  Cut the chicken breasts,
  lengthwise, into 1-inch wide strips.
  
  In a large bowl, mix the chicken strips, soy sauce, salad oil, molasses,
  crushed red pepper flakes, garlic and 2 Tbls lemon juice. Cover and
  refrigerate the chicken in the marinade for at least 2 hours, stirring
  occasionally.  Meanwhile, soak sixteen 6-inch long bamboo skewers in water
  to prevent charring when broiling.
  
  ABOUT 25 MINUTES BEFORE SERVING:
  
  Preheat the broiler if the manufacturer directs.  Thread the chicken strips
  onto the bamboo skewers.  Place the bamboo skewers on the rack in a
  broiling pan.  Brush generously with the marinade.  Place the pan in the
  broiler at the closest position to the source of heat.  Broil 4 to 5
  minutes until the chicken just loses its pink color and is tender, turning
  the skewers once and brushing the chicken with the remaining marinade
  frequently.
  
  While the chicken is broiling, in a small bowl, blend the peanut butter, 2
  Tbls lemon juice, and 1/2 cup hot water using a fork and mixing until
  smooth.  Serve the chicken with this peanut sauce.
  
  EACH SERVING CONTAINS:  280 Calories, 15 Grams Fat, 71 Milligrams
  Cholesterol, 510 Milligrams Sodium