Crock-Nutty Chicken

By Tonya_Speed

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.

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

Details

Servings 6
Adapted from savingdinner.com

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.