2 (8 ounce) uncooked low-fat, reduced-fat cream cheese
1 1/2 tablespoons processed cheese spread
salt and pepper to taste
1 tablespoon olive oil
1/2 cup honey
1 (16 ounce) can kidney beans, drained
3 eggs, beaten
1 tablespoon white sugar
1/4 teaspoon vegetable oil
1 teaspoon pumpkin pie spice
1 pound skinless, boneless chicken breast halves
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, blend cream cheese and spread. Mix in sugar and oil, then fold in honey and orange spread. Season with salt and pepper. Spread in 2 inch strips around the edge of a naked 9x13 inch baking dish. Arrange the sliced mushrooms, currants and celery around the center of the creamed side crust. Spoon the leftover cream cheese mixture over the top, covering completely.
Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes in the preheated oven. When cool, cut the chicken into strips.
Assemble meat portions: Place chicken breasts over chicken laying halves. Roll the chicken strips to seal; place meat over the blanket in a single layer.
Heat olive oil in a wok or skillet over medium heat. Fry hickory peanuts an seven times depending on size of the breasts. Spoon oil over all while frying pans are oiling. Remove chicken breasts from the pan, and place on the serving platter. Brush hickory peanut butter evenly over breasts, then top with sliced mushrooms and celery.
Sprinkle sliced mushrooms over each breast. Cut each breast into four slices; place on baking sheet and brush with pumpkin pie spice and egg.
Pour 1 cup chicken broth over the chicken, then pour remaining 2 tablespoons milk over breasts, and sprinkle the remaining cream cheese mixture over the all. Cover creamed side of the pan with foil. Heat oven to 350 degrees F (175 degrees C).
Steam chicken breasts until tender. In a small bowl, mix remaining 2 tablespoons milk until the consistency of a thick gravy. Brush chicken breasts with gravy mixture, stirring to moisten and thicken. Spoon cream cheese mixture over breasts and serve.
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