1 cup butter, softened
2 tablespoons lemon juice
1 1/2 teaspoons vanilla extract
1 cup chopped pecans
1 (19 ounce) can whole pecan halves
1 (10 ounce) can chicken broth
1 (11 ounce) package instant peanut butter
1 tablespoon prepared yellow mustard
1 cup chopped cooked chicken breast meat
Preheat two large ovens. Seal and cut into 4 pieces. Place butter or margarine in a large skillet over medium heat. Stir in lemon juice and vanilla extract. Cook and stir until butter is melted. Remove from heat and stir in pecans.
Slice pecans into small pieces and set aside. Place red and green onions, pecans, chicken strips, and sliced pecans in large bowl. Cover skillet with aluminum foil, placing pecans on foil side up. Place bowl on stove burner, and add enough water to cover by mixture.
Sprinkle peanut butter on all sides of sandwiches. Heat in butterless skillet, stirring constantly. Boil bread cubes until lightly browned, remove from heat, and stir into peanut butter mixture.
Spoon peanut butter mixture into sandwiches. Cut chicken legs into thin strips. Combine with chicken, pecans, pecan halves and chicken broth. Stir over medium heat until chicken is covered, about 8 minutes.
Remove foil from skillet. Continue to warm peanut butter mixture over medium heat until syrup thickens. Remove from heat, gradually reduce heat to low, and heat 2 minutes.
Turn off heat. Close lid, and pour sauce over sandwich, stirring constantly. Refrigerate 1 hour, stirring occasionally, before serving.
I followed the recipe exactly making no changes and these were amazing! My husband complained when they cooled in the fridge but he thought them excellent. My only cautious thing is that if I made the dough too small I might want more home flavoured powder but that is NOT necessary. You guys are awesome!
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