I've been getting a little more adventurous in the kitchen lately. I've been trying to actually COOK dinner, and trying to throw in new recipes every now and then. I recently discovered BettyCrocker.com which is pretty awesome- you can create a profile, save recipes, and make a shopping list.
I tend to go for the easy meals since I'm still pretty intimidated by my cool kitchen toys. (But I will say that I did use my food processor tonight!) (...with supervision). But here is the recipe for the meal I made tonight. It was a huge hit. I'll definitely be making this again!
20-Minute Thai Peanut Chicken
- 4 boneless skinless chicken breasts (about 1 1/4 lb) (I had 3 large chicken breasts)
- 1/2 cup Progresso® plain panko crispy bread crumbs
- 1/2 cup finely chopped dry-roasted peanuts
- 1/4 cup purchased peanut sauce
- 2 tablespoons mayonnaise
- Fresh cilantro, if desired
- Additional purchased peanut sauce, if desired (yes, absolutely used as a dipping sauce. delish.)
- PS: don't read the nutrition information on the peanut sauce.
1) Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick. (I did not do this part)
2) In shallow dish, mix together 1/4 cup peanut sauce and mayonnaise. In another shallow dish, mix together panko and peanuts. Dip chicken in peanut sauce mixture, then dip in panko mixture. Place on baking sheet.
3) Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown. Garnish with cilantro. Serve additional peanut sauce as a dipping sauce.
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| YAY |
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