Recipe of the Week: Nutty Chicken Breast


  • ¼ cup peanut butter
  • 2 Tbsp chopped peanuts
  • 4 Tbsp soy sauce
  • 1 Tbsp instant minced onion
  • 1 Tbsp minced parsley
  • 1 clove garlic, crushed
  • 1 pinch ground ginger
  • 4 whole chicken breasts, halved, skinned and boned
  • 2 Tbsp honey
  • 1 Tbsp melted butter or margarine
  • 1 (10½ oz) can chicken broth
  • 1 Tbsp cornstarch


  1. Mix peanut butter, peanuts, 2 Tbsp soy sauce, onion, parsley, garlic, garlic, and ginger.
  2. Spread inside of each chicken breast, fold in half, and close with a small skewer or a toothpick.
  3. Place in a slow-cooking pot.
  4. Mix remaining 2 Tbsp soy sauce with honey, butter, and broth; pour over chicken.
  5. Cover and cook on low for 4 to 5 hours.
  6. Remove chicken from the pot.
  7. Turn control to high
  8. Dissolve cornstarch in small amount of cold water; stir into sauce.
  9. Cook on high for about 15 minutes.

Makes 8 chicken rolls. Serve with sauce.

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