- 4
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Ingredients
- Directions:
- 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 chicken 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 degrees for 25-30 minutes or until juices run clear.
- ●Note:
- I made this recipe, and the marinade was too strong. If I make it again, I need to marinate for 1-2 hrs. only.
Preparation
Step 1
197 calories/serving