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