Monday, November 5, 2007

Peanut Crusted Chicken

Prep: 20 minutes
Cook: 25 minutes
Yield: 4 servings

1/4 cup reduced-sodium soy sauce
2 tablespoons rice wine 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. x 2-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear.

Tips and Tricks
I use dried ginger. Substitute another type of vinegar if you don't have rice vinegar. I also use less garlic.
Make It Healthier
Trim fat from chicken.
How Kids Can Help
Add ingredients to bag, turn to coat. Shake chicken in crumb mixture.

Nutrition 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 very lean meat, 1 fat, 1/2 starch


Graphoniac said...

I just want you to know that I found this recipe a year ago, tried it, loved it, and I've searched specifically for it several times since! For the record, I like using 2 equal portions of corn chips and wheat chex in place of the bread crumbs. It adds a depth and richness you wouldn't believe!

Thanks a ton for this recipe, it's a keeper!

Ps, if you try my bread crumb substitute, drop by and let me know what you think. :)

Graphoniac said...

I posted my adaptation of your recipe on my website. Here it is:

Thanks again, we simply adore this recipe!