Asian Peanut Crusted Chicken

By KennyB07

I found this recipe on another site (Mommy, What's For Dinner.) I pair this with the Spicy Thai Pasta and it makes for a great dinner and conveniently they both have similar ingredients! I am a vegetarian so cooking meat is not first nature to me. Every time I make this chicken dish it turns out juicy and amazing according to my carnivore family and friends. If I can do it...you know you can :)

Tips and Tricks
You can use dried ginger in pinch and you can also substitute another type of vinegar if you don't have rice vinegar.

Ingredients

• 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 ginger , minced
• 4 (4 ounce) boneless skinless chicken breast halves
• 1/2 cup panko (Japanese)
• 1/4 cup unsalted peanuts , chopped
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper

Preparation

Step 1

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. x 2-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear.