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Peanut-Crusted Chicken

 Peanut-Crusted Chicken
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.
4 ServingsPrep: 20 min. + marinating Bake: 25 min.


  • 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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Peanut-Crusted Chicken (continued)

Nutritional Facts: 1 chicken breast half equals 197 calories, 6 g fat (1 g saturated fat), 63 mg cholesterol, 267 mg sodium, 8 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.