Honey Nut Chicken

Recipe Ingredients

4 oz	113g	Honey roasted peanuts - (2 sm pkgs)
1/2 cup	73g / 2.6oz	Plain bread crumbs
1 tablespoon	15ml	Grill seasoning blend
		= (Montreal Seasoning by McCormick
		Recommended)
2		Eggs
		A splash half-and-half or whole milk
2 teaspoons	10ml	Hot sauce
1/2 cup	31g / 1.1oz	All-purpose flour
2 tablespoons	30ml	Vegetable oil - (to 3)
4		Chicken breast - (6 to 8 oz ea)
		Barbequed Succotash - (see recipe)

Recipe Instructions

Preheat oven to 350 degrees.

Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs. Pour nutty-breading onto a plate.

Beat eggs and half-and-half or milk with hot sauce in a shallow dish.

Pour flour out on a plastic board or plate.

Preheat a nonstick skillet over medium-high heat. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan. Brown chicken pieces 2 minutes on each side in hot oil or until evenly light golden in color.

Transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through, about 10 to 12 minutes. Serve with Barbecued Succotash.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1F17) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.