* 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.
From
www.recipesource.com
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