In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.

Dissolve yeast in warm water and sugar. 

In a medium bowl, combine flour, salt and olive oil.

Add yeast water to dry ingredients and combine.

Transfer to a floured surface and knead continuously till dough is smooth and not sticky.

Put in an oiled bowl, cover and keep in a dry warm place till dough rises to about 3 times its size.

Preheat a grill to high heat and grill chicken till cooked.

Bring out dough and roll out into rectangle. Cut 1 inch thick fingers into long sides of rectangle.

Add chicken satay to the centre of the dough.

Fold over fingers one on top of the other till bread is woven.

Bake in pre-heated oven at 250 C for 15 minutes.