Let’s talk about pantry issues, shall we? What are your main concerns in regards to keeping your pantry and fridge well stocked and planning your meals in such way that food does not go to waste? Those are definitely issues I have dealt with. Situations where I get a bunch of cilantro, for one or two recipes, and then what to do with the rest? Or things like making a habit of buying a new type of bean, like garbanzo beans, and introducing them to my family rather than always buying black or red beans. Yup, those are issues many of us have faced, and I want to give you ideas on how I try to be better in that aspect.
The reason I bring this up, is because today’s post aims to give a reader a solution for her pantry issue. She is struggling on how to be creative using common ingredients that we may already have in our pantry. So I want to share this dinner recipe idea that is different and creative; it calls for butternut squash, a fall favorite that most people like to have on hand this time of the year and also includes peanuts and peanut butter, an awesome superfood that should always be present in everyone’s pantries because of its incredible nutrition benefits.
I want to make emphasis on the use of peanut butter for a minute, because is one of those items most people may have in their pantry, and while giving our kids a peanut butter and jelly sandwich is great for them, there are so many other ways we can incorporate the wonderful flavor of peanuts in sweet and savory dishes. As a mom, I have come to love peanut butter even more because they provide lasting energy and are a smart addition to my family’s diet any time of the day. Peanuts are an affordable source of protein that is versatile and really convenient, perfect to support our increasingly busy lives.
Spread the peanut butter and cream cheese mixture on a butterflied chicken breast and top with sauteed butternut squash or filling of choice.
Wrap chicken breast and tie it with cooking twine to keep the roulade shape and filling in place.
Serve it with a fantastic peanut sauce and even include chopped peanuts on top, to add texture and a fun element to your dish.
- 1 chicken breast
- Salt and pepper to taste
- 2 teaspoons oil
- Diced, cooked butternut squash
- ½ tablespoon cream cheese
- ½ tablespoon creamy peanut butter
- Crushed peanuts to garnish
- 1 tablespoon honey
- 3 tablespoons creamy peanut butter
- 1 teaspoon soy sauce
- 1 tablespoon heavy cream
- 1 teaspoon water
- Butterfly chicken by pounding with a food mallet until breast is thin but not broken
- Season chicken inside and out with salt and pepper to taste
- Mix ½ tablespoon of peanut butter and cream cheese together
- Spread peanut butter and cream cheese mixture inside the chicken
- Fill with cooked and small dices butternut squash
- Roll chicken breast to cover filling and form a roulade. Keep tight with the help of cooking twine.
- Sear in a hot oven save skillet with oil over medium heat for two minutes or until a golden brown all around.
- Place skillet in the oven and cook for 15 minutes on a 350 degree oven
- As the chicken cooks prepare the sauce.
- For the sauce whisk 3 tablespoons of peanut butter, soy sauce, heavy cream, water, and honey.
- Warm sauce on stove or microwave and season with salt and pepper to taste.