Peanut Stuffed Chicken Breast
Instructions:
- 12 Chicken breasts, boned
- ï€ 1/2 cup Peanut butter
- ï€ ï€ 1/8 cup Honey
- ï€ ï€ 1 teaspoon Cumin
- ï€ ï€ 1 tablespoon Mint, dried
- ï€ ï€ 1 package 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.)
- ï€ Pull off shreds and gobbets. Put peanut butter, honey, cumin and mint in a bowl and mix well.
- ï€ Microwaving for 30 seconds or so thins it and makes it much easier to mix.
- ï€ Spread about 2 tsp of the peanut butter mix in a thin layer over each piece of breast meat.
- ï€ 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.
- ï€ Arrange the twelve packets in layers in the crock pot, being careful not to let any fall open.
- ï€ 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.
- ï€ Add water as needed to cover packets to a depth of at least one inch.
- ï€ Turn crock pot on high for 5 or 6 hours.
- ï€ Remove packets from pot and let drain on a platter.
- ï€ 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.