将釉料混合在一起，涂抹在鸡胸肉的两面。用山胡桃木在华氏200度熏制鸡肉1小时。放入密封容器中冷藏。酱汁:Combine all ingredients except peanut butter and honey in large saucepan. Over medium heat, stir regularly for 5 minutes. Remove from heat and add peanut butter and honey. Mix well and refrigerate in covered container. Sauce will be ready to use in 12 hours. Sear chicken breasts over charcoal or hardwood and serve with sauce in a ramekin or small bowl on side. Yield: 50 servings