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Peanut-Crusted Chicken
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1/4 cup reduced-sodium soy sauce
2 tablespoons rice vinegar
3 garlic cloves, minced
1 green onion, thinly sliced
1 tablespoon honey
1 teaspoon minced fresh gingerroot
4 boneless skinless chicken breast halves (4 ounces each)
1/2 cup panko (Japanese) bread crumbs
1/4 cup chopped unsalted peanuts
1/4 teaspoon paprika
1/4 teaspoon pepper
In a large resealable plastic bag, combine the first six ingredients; add chicken.
Seal bag and turn to coat; refrigerate for up to 4 hours. In another large
resealable plastic bag, combine the bread crumbs, peanuts, paprika and pepper.
Drain and discard marinade. Add chicken to crumb mixture, one piece at a time,
and shake to coat. Place in a 13-in. x 9-in. baking pan coated with cooking
spray. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear.
Yield: 4 servings.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |