*  Exported from  MasterCook  *
                       PEANUT STUFFED CHICKEN BREAST
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Poultry                          Crockpot
   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.
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