1. Between two sheets of plastic wrap, pound chicken breast halves to 1/8 inch thickness. 2. Spread pounded chicken breast halves, inside up. 3. Whisk together, peanut butter, balsamic vinegar and butter. 4. Layer half of each pounded breast in the following sequence, leaving enough space around the outside edges to over lap chicken breasts, when closing: Spread peanut butter mixture, arrange spinach leaves, flat on top of peanut butter, arrange cilantro leaves on top spinach, sprinkle salt and pepper to taste, arrange peach slices on top of cilantro leaves. 5. Sprinkle peach slices with peach schnapps if using. 6. Reserve any left over stuffing. 7. Fold each unfilled half of chicken breast over filled half, and roll slightly. 8. Tie each stuffed breast, twice around the middle and once lengh wise with kitchen string. 9. Heat olive oil in large fry pan to medium heat, brown chicken on all sides. 10. Set aside and keep warm. 11. Whisk together yogurt and peanut butter, set aside. 12. Whisk together chicken broth, peach liquid, balsamic vinegar, salt and pepper to taste and peach schnapps if using. 13. Add broth mixture to fry pan and scrape up bits. 14. Bring to simmer, add chicken, cover and simmer 20 to 25 minutes or until chicken is no longer pink. 15. Remove chicken to platter, cover and keep warm. 16. Add peanut butter mixture to fry pan, if desired add left over stuffing, simmer until reduced and thickened. 17. Remove string from chicken and pour sauce over. 18. Sprinkle grated parmesan over all. ---------------------------------------------------------------------------
Nutrition
Ingredients
