Nutty Chicken Breast
|Peanut butter||1⁄4 Cup (4 tbs)|
|Chopped peanuts||2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Instant minced onion||1 Tablespoon|
|Minced parsley||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Red pepper sauce||1⁄4 Teaspoon (Use Several Drops)|
|Ground ginger||1⁄8 Teaspoon|
|Whole chicken breasts||4 , halved, skinned and boned|
|Melted butter/Melted margarine||1 Tablespoon|
|Canned chicken broth||10 1⁄2 Ounce (1 Can)|
Mix peanut butter, peanuts, 2 tbs.soy sauce, onion, parsley, garlic, pepper sauce, and ginger.
Spread on inside of each chicken breast.
Fold in half; close with small skewer or a toothpick.
Place in slow-cooking pot.
Mix remaining 2 tbs.soy sauce with honey, butter, and broth; pour over chicken.
Cover and cook on low for 4 to 5 hours.
Remove chicken from pot.
Turn control to high.
Dissolve cornstarch in small amount of cold water; stir into sauce.
Cook on high for about 15 minutes.
Makes 8 chicken rolls.
Serve with sauce.