Honey Roasted Peanut Crusted Chicken


Honey Roasted Peanut Crusted Chicken

I bought a jar of honey roasted peanuts about a month or so ago with the intention of eating most of them, but also wanted to use them to crust either a piece of fish or chicken. With just a couple of handfuls left, I figured I better use them in a recipe before I ate the rest. This recipe is not only delicious, but is easy and quick to prepare. Oh, and the  honey mustard sauce is a copycat of Outback’s!

Ingredients (Chicken)

  • 2 thin chicken breasts
  • 4 tbsp. honey roasted peanuts, finely chopped
  • 2 tbsp. panko bread crumbs
  • 1 tsp. mayonnaise
  • 1 tsp. Dijon mustard

Ingredients (Honey Mustard Sauce)

  • 2 tbsp. Grey Poupon Dijon mustard
  • 2 tbsp. honey
  • 1 tbsp. mayonnaise (I use light)

Directions

  1. Preheat oven to 375°F.
  2. Spray a shallow baking dish with non-stick cooking spray.
  3. Combine the ingredients for honey mustard sauce, mix well and refrigerate until ready to use.
  4. Crush/chop peanuts using a mortar & pestle or in a food processor so the pieces are around the same size of the panko.
  5. Pour the chopped peanuts into a shallow bowl and add the panko.
  6. In a small bowl, mix together the teaspoon of mayo and teaspoon of Dijon until well combined.
  7. Put chicken in baking dish, season with a little salt and pepper, and spread the Dijon/mayo evenly over both chicken breasts.
  8. Sprinkle peanut/panko crumbs on chicken.
  9. Place in oven and cook for 25 minutes.
  10. Serve with honey mustard sauce.

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