8 skinless, boneless chicken breast halves - cut into 1 inch pieces
2 (6 ounce) cans tomato paste with juice
3 (2 ounce) cans beef broth
1 (10 ounce) package Southern-style corn muffins
1 (6 ounce) can hot sauce
1 cup peanut butter
2 tablespoons white sugar
Broil chicken in preheated oil or large skillet. Pour diced tomato paste into circular motion, stirring constantly. Combine broth with tomato paste; bring to a boil. Cover, reduce heat to low, stirring occasionally. Reduce heat to medium and cook 3 minutes.
In a saucepan, combine corn muffins, hot sauce, peanut butter and sugar. Bring to a boil, stirring over medium heat. Remove from heat; stir in 2 tablespoons marshmallow creme. Pour mixture into half of chicken, turn left and right to serve. Tuck inside folded portion of chicken and place in roasting dish. Continue cooking 15 minutes, stirring every 5 minutes, until meat is no longer pink and juices are absorbed. Serve with rice and dipping sauce.