Ingredients

• 4 boneless and skinless chicken breasts


• Peanuty Spread
• 1/4 cup peanut butter (smooth or nutty)
• 2 tablespoons chopped peanuts
• 2 tablespoons soy sauce
• 1 tablespoon instant minced onion
• 1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)
• 2-3 cloves garlic, minced
• 4-5 shakes of red pepper sauce (such as Tabasco)
• 1/8 teaspoon ground ginger


• Sauce
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon melted butter
• 1 10 1/2-oz. can chicken broth
• 1 1/2 tablespoons cornstarch (1 tablespoon plus 1 1/2 tablespoons)

Directions

Spread
In a small mixing bowl, add peanut butter, peanuts, soy sauce, onion, parsley, garlic, red pepper sauce and ginger. Stir with a fork until blended. Set aside.

Sauce
In a medium mixing bowl, combine soy sauce, honey, melted butter and chicken broth and stir to blend. Set aside.

Preparation
Trim any unwanted fat off chicken breasts. Slice each chicken breast in half sideways through the center, creating 2 thinner pieces. Spread Peanuty Spread on one half of each breast, then fold each breast over and pierce with 1 or more toothpicks (use only as needed) to secure. Place folded breasts in slow cooker (with toothpicks). Pour sauce over chicken breasts and cook on low for about 4 hours. 15 minutes before serving, remove chicken breasts (but not the sauce) from slow cooker and place on a plate. Cover breasts with aluminum foil to keep warm.

In a small mixing bowl, combine cornstarch with a small amount of water (just enough so it will pour). Pour cornstarch and water mixture into sauce in slow cooker, stirring constantly to mix. Turn slow cooker to high and cook for 15 minutes until sauce thickens. (Note: You can also heat the sauce with the cornstarch in a small saucepan over the stove on medium-high heat, which will thicken the sauce in about 3-5 minutes.)

Serve chicken with sauce and a side of wild rice mix or brown rice.