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PEANUT STUFFED CHICKEN BREAST
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Microwave
Crockpot
Amount Measure Ingredient -- Preparation Method
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12 Chicken breasts, boned
1/2 c Peanut butter
1/8 c Honey
1 t Cumin
1 tb Mint, dried
1 pk G. Washington's Golden
-bouillon mix
Bone chicken breasts if needed, keeping meat as nearly
intact as possible. (It's much easier to rip the meat
off the bones than any knifework I've tried to date.)
Pull off shreds and gobbets. Put peanut butter, honey,
cumin and mint in a bowl and mix well. Microwaving for
30 seconds or so thins it and makes it much easier to
mix. Spread about 2 tsp of the peanut butter mix in a
thin layer over each piece of breast meat. Place 1/12
of the shreds and gobbets on the breast and roll them
up into a packet. Tie the packet shut with butcher's
twine or fasten with a toothpick. Arrange the twelve
packets in layers in the crock pot, being careful not
to let any fall open. Stir water in to the bowl with
any remaining peanut butter and mix well. Add the
packet of bouillon and pour over the chicken packets.
Add water as needed to cover packets to a depth of at
least one inch. Turn crock pot on high for 5 or 6
hours. Remove packets from pot and let drain on a
platter. All the chicken fat will have migrated to the
top of the liquid, which I suspect would probably make
a wonderful flavoring for soups and other dishes.
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