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