Thursday, August 25, 2011

Thai Peanut Chicken

Ingredients Needed:

-4 boneless skinless chicken breasts about 1 1/2 lb
[If you get the flat cutlets you don't have to pound em]
-1/2 cup panko crispy bread crumbs
-1/2 cup finely chopped dry-roasted peanuts
-1/4 cup purchased peanut sauce
[extra if you want some for dipping sauce]
-2 tablespoons mayo 

1. Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. If you bought regular chicken breasts place them smooth side down between baking paper or plastic wrap. Gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick.
 2. In a shallow dish, mix together 1/4 cup peanut sauce and 2 tablespoons mayo.
 3.  In another shallow dish, mix together panko and peanuts. Dip chicken in sauce mixture, then dip in panko mixture. Place on baking sheet.

4. Bake 15-20, turning once, until juice is clear when center of the thickest part is cut and coating is golden brown.
[Recipe from]

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