Crock-Nutty Chicken

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Per Serving: 478 Calories; 20g Fat; 40g Protein; 16g Carbohydrate; 2g Dietary Fiber; 98mg Cholesterol; 1497mg Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 1/2 Other Carbohydrates.

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  • 6

Ingredients

  • ½ cup peanut butter
  • 6 tablespoons soy sauce--divided
  • 3 ½ teaspoons onion -- minced
  • 2 cloves garlic -- pressed
  • several drops tabasco
  • ¼ teaspoon ground ginger
  • 6 boneless skinless chicken breast halves
  • 3 tablespoons honey
  • 1 tablespoon butter -- melted
  • 2 cups chicken broth
  • 2 tablespoons corn starch

Preparation

Step 1

Mix peanut butter, 3 tablespoons of the soy sauce, onion, garlic, tabasco and ginger.

Spread peanut butter mixture inside of each chicken breast halves piece.
Fold in half; close with small skewer or toothpick. Place in crockpot. In a bowl, mix remaining 3 tablespoons soy sauce with honey, butter and broth and pour over chicken. Cover and cook on low for 4 to 5 hours.

Remove chicken from crockpot and keep warm. Transfer remaining cooking liquid to a saucepan and heat to a boil. In a small bowl, dissolve cornstarch in small amount of cold water and stir into sauce. Cook for about 5 minutes or until sauce thickens nicely. Serve with sauce spooned over the top of chicken. Don’t forget to remove toothpicks before serving!

SERVING SUGGESTIONS: Brown rice, a spinach salad and some baby carrots.

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