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Peanut-Crusted Chicken

Total Time

Prep: 20 min. + marinating Bake: 25 min.

Makes

4 servings

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.

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 bread crumbs
  • 1/4 cup chopped unsalted peanuts
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper

Directions

  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.

Nutrition 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.

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