Recipe - Nut-Stuffed Chicken Breast With Peanut Sauce

6 Boneless chicken breast
halves
Chopped fresh thyme
Seasoned salt
One half cup Unsalted mixed nuts,crushed
Allpurpose flour
Butter
One fourth cup Dry white wine
PEANUT SAUCE:
1 tablespoon Butter
2 tablespoon Chopped Spanish onion
2 tablespoon Diced sweet red pepper
One fourth 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 flourside 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.
Posted to MMRecipes Digest V4 #311 by "Cindy Hartlin"
cjhartlin@email.msn.com on Dec 1, 1997