Don't miss another issue…      Subscribe

Peanut Stuffed Chicken Breast















Trans-fat Free, Low Carb, Low Sodium


12 each chicken breasts
½ cup peanut butter
cup honey
1 teaspoon cumin
1 tablespoon mint leaves
1 package bouillon


Bone chicken breasts if needed, keeping meat as nearly intact as possible.

Note: It's much easier to rip the meat off the bones than any knifework I've tried to date.

Pull off shreds and gobbets.

Put peanut butter, honey, cumin and mint in a bowl and mix well.

Microwaving for 30 seconds or so thins it and makes it much easier to mix.

Spread about 2 teaspoon of the peanut butter mix in a thin layer over each piece of breast meat.

Place 1/12 of the shreds and gobbets on the breast and roll them up into a packet.

Tie the packet shut with butcher's twine or fasten with a toothpick.

Arrange the twelve packets in layers in the crock pot, being careful not to let any fall open.

Stir water in to the bowl with any remaining peanut butter and mix well.

Add the packet of bouillon and pour over the chicken packets.

Add water as needed to cover packets to a depth of at least one inch.

Turn crock pot on high for 5 or 6 hours.

Remove packets from pot and let drain on a platter.

Note: All the chicken fat will have migrated to the top of the liquid, which I suspect would probably make a wonderful flavoring for soups and other dishes.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 101g (3.6 oz)
Amount per Serving
Calories 21636% of calories from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 114mg 5%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 59g
Vitamin A 1% Vitamin C 0%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


The Healthy Recipe

Health and nutrition news that’s easy to digest…
Grilled Low-fat chicken breast with mash and green beans

Chickens are better bred and better fed, recent study shows

A recent study conducted about chicken meat in Australia revealed some astonishing results.

Home-made chicken fingers, lower fat and sodium than take-out

Take out chicken, too much of a good thing?

Recent report shows you may want to stop eating take-out chicken and replace it with your own home-cooked chicken recipes.

Grilled Low-fat skinless chicken breast with grilled vegetables

Low-Fat Chicken Recipes Benefit Health and Speed Weight Loss

According to the United States Department of Agriculture, a century-long record of meat consumption reveals that within the past decade, chicken and beef are now available to consumers in almost equal quantity.

Chicken Udon Noodle Soup

Is it the Chicken or the Soup?

Recent study of home-made chicken soup investigates this winter cold home remedy.  Enjoying a steaming bowl of chicken soup can make a medical difference in the severity of the common cold!

Grilled Low-fat chicken breast with mash and green beans

Don’t get cheated: Water-chilled chicken breasts, the added salt and water are free!

During water-chilling, the traditional method for preparing chicken for market, multiple chickens are soaked in water and injected with a salted water solution to increase its weight.

Brown Chicken Egg and Egg Shell

Invasion of the Backyard Chicken

As Americans begin to focus more and more on making sustainable food choices and the impact that they are having on the environment, some are choosing to keep chickens in their own backyards…even in the city!

More breaking news


Add Photo

Up to 1MB in size, .jpg format


Founded in 1996.

© 2020 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed