Recipe for Nut-Stuffed Chicken Breast with Peanut Sauce 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
6 x Boneless chicken breast halves
Chopped fresh thyme
Seasoned salt
1/2 cup Unsalted mixed nuts,crushed
All-purpose flour
Butter
1/4 cup Dry white wine
----------------- PEANUT SAUCE: ----------------
1 tbl Butter
2 tbl Chopped Spanish onion
2 tbl Diced sweet red pepper
1/4 tsp Chopped fresh garlic
2/3 cup Chicken stock
2 tbl Peanut butter
2 tbl Honey garlic sauce
Instructions:
Instructions: 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 400degF 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.

Chefs Showcase Livingwater Restaurant & Cake Gallery 139 Main St.

Unionville, Ontario.

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