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Ingredients
4 boneless and skinless
chicken breasts
Peanuty Spread
1/4 cup peanut butter
(smooth or nutty)
2 tablespoons chopped
peanuts
2 tablespoons soy sauce
1 tablespoon instant
minced onion
1 tablespoon chopped
fresh parsley (or 1 teaspoon dried parsley)
2-3 cloves garlic,
minced
4-5 shakes of red pepper
sauce (such as Tabasco)
1/8 teaspoon ground
ginger
Sauce
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon melted
butter
1 10 1/2-oz. can chicken
broth
1 1/2 tablespoons
cornstarch (1 tablespoon plus 1 1/2 tablespoons)
Directions
Spread
In a small mixing bowl,
add peanut butter, peanuts, soy sauce, onion,
parsley, garlic, red pepper sauce and ginger. Stir
with a fork until blended. Set aside.
Sauce
In a medium mixing bowl,
combine soy sauce, honey, melted butter and chicken
broth and stir to blend. Set aside.
Preparation
Trim any unwanted fat
off chicken breasts. Slice each chicken breast in
half sideways through the center, creating 2 thinner
pieces. Spread Peanuty Spread on one half of each
breast, then fold each breast over and pierce with 1
or more toothpicks (use only as needed) to secure.
Place folded breasts in slow cooker (with
toothpicks). Pour sauce over chicken breasts and
cook on low for about 4 hours. 15 minutes before
serving, remove chicken breasts (but not the sauce)
from slow cooker and place on a plate. Cover breasts
with aluminum foil to keep warm.
In a small mixing bowl,
combine cornstarch with a small amount of water
(just enough so it will pour). Pour cornstarch and
water mixture into sauce in slow cooker, stirring
constantly to mix. Turn slow cooker to high and cook
for 15 minutes until sauce thickens. (Note: You can
also heat the sauce with the cornstarch in a small
saucepan over the stove on medium-high heat, which
will thicken the sauce in about 3-5 minutes.)
Serve chicken with sauce
and a side of wild rice mix or brown rice. |
