*  Exported from  MasterCook  *
                       PEANUT STUFFED CHICKEN BREAST
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Poultry                          Microwave
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12                    Chicken breasts, boned
      1/2   c            Peanut butter
      1/8   c            Honey
    1       t            Cumin
    1       tb           Mint, dried
    1       pk           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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