Peanut Stuffed Chicken Breast

* Exported from MasterCook *

PEANUT STUFFED CHICKEN BREAST

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Crockpot
Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 Chicken breasts -- boned
1/2 cup Peanut butter
1/8 cup Honey
1 teaspoon Cumin
1 tablespoon Mint -- dried
1 package -- ¥
1 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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