Stuffed Joloff Spiced Chicken With Hot Peanut Tomato Sauce Food

FIVE-JEWEL-RICE-STUFFED CHICKEN BREAST WITH HOT SOUR SAUCE

Steps:

• Preheat oven to 400ºF; coat a baking sheet or broiler pan with nonstick spray.
• Bring broth to boil in a small saucepan over med-high heat; add rice.
• Cover pan.
• Reduce heat to low, simmer rice 20 minutes.
• Remove rice from heat.
• Stir in almonds, water chestnuts, scallions, garlic, salt & pepper.
• Combine 2 T vinegar, 2 T hoisin sauce and 1 T sesame oil in small bowl.
• Cut a pocket in each chicken breast with a pairing knife, being careful not to completely split the breast.
• Spoon about 1/3 cup mixture into each pocket.
• Seal opening with a toothpick, if needed.
• Heat oil in a large sauté pan over medium high heat.
• Place chicken in pan, smooth side down; sauté until golden, about 5 minutes.
• After browning one side of chicken in a skillet, flip it raw side down, onto a baking sheet to roast.
• Baste chicken with hoisin mixture sprinkle with sesame seeds.
• Roast chicken 20 minutes or until stuffing (not chicken) reaches 165ºF on an instant read thermometer.
• Heat jam, 2 T vinegar, 1 T ketchup, and 1 tsp chili garlic paste or chili garlic sauce in a small skillet over medium heat.
• Bring sauce to a boil, whisking often; remove from heat.
• Serve each chicken breasts with 2 T sauce, garlic green beans, sliced tomato salad and a nice bottle of wine.

SLOW COOKER SPICY CHICKEN IN PEANUT SAUCE

Steps:

• 1. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning once, until brown.
• 2. In 4- to-5-quart slow cooker, mix onion, diced and crushed tomatoes, honey, cumin and cinnamon. Add chicken. Spoon tomato mixture over chicken.
• 3. Cover and cook on Low heat setting 7 to 8 hours.
• 4. Stir in peanut butter until melted and well blended. Serve chicken and sauce over couscous.
• 5.Sprinkle with chopped roasted peanuts and cilantro if you like.

SUN-DRIED TOMATO, PINE NUTS AND BASIL STUFFED CHICKEN BREASTS

Steps:

• Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Rub pepper & salt over the breasts. Place 2 slices of tomato 1 teaspoon pine nuts and about 4 basil leaves in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close. Heat the oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown.
• Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through.
• Remove the chicken breasts from the skillet and keep in a warm oven or under a foil tent. Continue to cook the sauce until it is reduced to a thick syrup.
• Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast. Garnish with fresh basil.