Peanut-Crusted Chicken Recipe

3.5 1 2
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Peanut-Crusted Chicken Recipe

Read Reviews
3.5 1 2
Publisher Photo
With the flavors of ginger, honey and garlic, this aromatic chicken from our Test Kitchen is sure to please. Crunchy peanuts and panko make it a crispy favorite you'll rely on again and again.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Bake: 25 min.

Ingredients

  • 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

Directions

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.
Originally published as Peanut-Crusted Chicken in Light & Tasty December/January 2008, p61

Nutritional Facts

1 each: 197 calories, 6g fat (1g saturated fat), 63mg cholesterol, 267mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Peanut-Crusted Chicken in Light & Tasty December/January 2008, p61

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MY REVIEW
jwagner831 User ID: 2105365 99842
Reviewed Sep. 4, 2012

"This was quite good, although the marinade was the best part. I had a hard time getting the breading to stick to the chicken and thought the peanuts didn't add much, so I would probably just use the marinade and then use an egg wash (whites or egg substitute) to stick the panko to the chicken and bake as directed. Was tasty but needed some modifications to really work."

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