Nut-stuffed Chicken Breast With Peanut Saucepoultry, sauces 6 boneless chicken breast halves 1 chopped fresh thyme 1 seasoned salt 1/2 cup unsalted mixed nuts,crushed 1 all-purpose flour 1 butter 1/4 cup dry white wine 1 peanut sauce: 1 tablespoon butter 2 tablespoon chopped spanish onion 2 tablespoon diced sweet red pepper 1/4 teaspoon chopped fresh garlic 2/3 cup chicken stock 2 tablespoon peanut butter 2 tablespoon honey garlic sauce 2 tablespoon coconut milk Butterfly chicken and sprinkle inside surface with thyme and seasoned salt. Roll in crushed nuts. Season outside surface with thyme and dust lightly with flour. Place flour-side down in skillet and then brown in hot butter. Do not brown with nuts. Remove from heat, add wine and place in 400=F8F oven for 15 minutes. To make sauce, cook onion, red pepper and garlic in hot butter until softened. Stir in chicken stock, peanut butter, honey garlic sauce and coconut milk. Add any cooking juices from chicken and simmer until thickened, about 8 minutes. Makes 1 cup. Serve sauce with chicken. Makes 6 servings. Typed in MMFormat by cjhartlin@msn.com Source: Toronto Star Chef's Showcase Livingwater Restaurant & Cake Gallery 139 Main St. Unionville, Ontario. |
