1/4CCheeseshredded blend of Parmasean, Romano and Asiago
In a bowl mix together the Vegetable Oil, Soy Sauce, Peanut butter, Ketchup, Salt and Sriacha
Place the Chicken Breasts in the bottom of a crock pot and pour the sauce over the top.
Cook on low for 4-6 Hours
Serve with a sprinling of chopped Cilantro and Lime wedges to squeeze over the top
“Sushi” Rice Risotto
Place the Onion, Rice, Vinegar and Stock in a pan and bring to a boil. Turn the heat down and cover. Cook for 18 minutes
Remove the cover and fold in the shredded Carrots. Leave on the heat uncovered for another 3 minutes