Lemon Honey Peanutbutter Chicken

• 4 Skinless Chicken Breast Halves
• 2 Whole Lemons (juiced)or 1/4 cup
• 3 Tbl Spoons peanut butter
• 2 Tbl Spoons Thai Satay peanut sauce
• 2 Tbl Spoons honey Mustard
• 1 Tbl Spoon Beaver Brand Deli Horseradish sauce
• 2 Tbl Spoons Honey
• 2 Tbl Spoons Terrigon
• 1/4 cup Takara Plumb wine
• 1 Whole Onion
• Salt
• Pepper

1. Juice out both lemons into medium stainless bowl and take out the seeds. Julienne one whole lemon skin and put aside.
2. Add all the ingredients except salt, pepper, and onion into the bowl and whisk until smooth.
3. Place chicken breast in glass baking dish large enough to accommodate onion wedges in between breast halves and at ends.
4. Cut onion into wedges (8 to 10) and place rounded side up.
5. Pour mixture over the breast carefully covering each one and onions as well.
6. Place the Julienne lemon skin distributed evenly on top of the breast, and salt and pepper to your taste.
7. Cover with foil and bake at 375 for 1 1/4 hours

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Taken from www.epicurious.com/recipes/member/views/lemon-honey-peanutbutter-chicken-50172316 (may not work)