Ricky's Spicy Cool Summer Salad featuring Ricky's Lucky Nuts Spicy Chile Chipotle Peanuts
Ricky's Stuffed Pinwheel Chicken with Summer Salsa Garnish featuring Ricky's Lucky Nuts Black Pepper & Salt Peanuts
Ricky's Peanut Butter Tart featuring Ricky's Lucky Nuts Original Style Peanuts
Ricky's Chocolate Chipotle English Toffee featuring Ricky's Lucky Nuts Spicy Chile Chipotle Peanuts
Ricky's Gourmet Crunchy Peanut Butter featuring Ricky's Lucky Nuts All Natural Peanuts

Ricky's Stuffed Pinwheel Chicken with Summer Salsa Garnish
featuring Ricky's Lucky Nuts Black Pepper & Salt Peanuts
Yield: 2 Servings

Ingredients
2 cup all purpose flour
2 6 ounce chicken breasts, boneless
4 ounces Ricky's Lucky Nuts Black Pepper & Salt Peanuts
1 ounce peanut oil
salt & pepper to taste

Salsa Ingredients
1 peach, skinned and diced
2 cup onion, finely diced
2 Tbl jalapeno, finely diced
2 ounces juice from fresh orange
1 Tbl juice from fresh lemon
2 Tbl cilantro, coarsely chopped
2 Tbl extra virgin olive oil
2 tsp salt

Directions
First combine all Summer Salsa Ingredients and mix thoroughly. Place in Refrigerator to chill.
Preheat oven to 350 degrees.
Combine peanuts and oil in a food processor and mix till creamy.
Pound raw chicken breasts till thin.
Spread peanut mixture evenly on one side of each breast and roll loosely so as not to squeeze out the mixture. Salt & Pepper on outside of chicken breast and dust the chicken in flour.
In a hot saute pan add olive oil and saute chicken roll-ups till brown on all sides.
Finish cooking in a 350 degree over for 8 minutes.
Remove chicken from oven, slice at an angle in 2 inch slices and top with salsa. Serve immediately.

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