Serves: 8
Total Calories: 324
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 teaspoons of the peanut butter mix in a thin layer over each piece of breast meat. Roll the chicken breasts up into packets, peanut butter spread on the inside, and tie 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 chicken bouillon granules mixed with some water into the bowl with any remaining peanut butter and mix well. Pour peanut butter/bouillon mix 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.
This Peanut Stuffed Chicken Breast recipe is from the Cook'n Fix & Forget Cookbook. Download this Cookbook today.
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