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

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.

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Sweet and Spicy Baked Chicken Wings

On a recent episode of The Chew, Daphne Oz and Mario Batali had a chicken wing cook-off, and after seeing Daphne’s ingredients (and that hers were baked), I had to try them right away. Needless to say, they did not disappoint. I love the fact that the marinade on these babies caramelize while baking, which makes them a bit crispy. Oh, and the dipping sauce… yummy!!! Since I’m a huge fan of anything sweet, the sauce was perfect for me, but if you’d like it with a little more twang, reduce the half cup of honey by a couple of tablespoons (1/2 cup = 8 tablespoons).

Ingredients

For the Wings:

2 dozen chicken drumettes
1/2 cup olive oil
1/4 cup rice vinegar
1 tsp. crushed red pepper
1/2 cup honey
2 tbsp. low sodium soy sauce
1/2 tsp. chili powder
1 tsp. Dijon mustard
2 garlic cloves (minced)
Salt and pepper to taste

For the Dipping Sauce:

1 tbsp. sambal chili paste
1/2 cup Honey
2 tbsp. low sodium soy sauce
1 tbsp. Dijon mustard
1 tsp. grated ginger

Directions

Combine all the ingredients for the drumettes in a bowl and toss the wings to coat.
Place in the refrigerator and marinate a minimum of two hours and preferably over night.
Preheat oven to 425 degrees. Remove drumettes from the marinade and season with salt and pepper.
Spray a baking sheet with cooking spray and arrange the drumettes so they are not touching. Brush generously with the leftover marinade.
Bake in the oven for about 40 minutes, or until deep golden brown, rotating the tray half way through and flipping the wings over.
While chicken is baking, combine all of the dipping ingredients and whisk together.
Serve the drumettes with the dipping sauce.

Shown with my guiltless blue cheese dressing.

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Quick & Easy Microwave Hollandaise Sauce

As you may (or may not) know, I have a great light Hollandaise Sauce already on here, but decided to give you another one that I’ve been using for a while and only takes five minutes to make, if that. And, this one has even fewer calories than my other recipe! Score! While it’s not as creamy as the other recipe, since there isn’t any heavy whipping cream, I still think it’s delicious and really great if you’re short on time. This recipe yields one serving so double/triple it, if necessary.

Ingredients

1 tbsp. butter
1 large egg yolk
1 tsp. lemon juice
White pepper, to taste
1/4 tsp. Dijon mustard

Directions

Put butter in a coffee cup (if making one or two servings) or a bowl (if making three or more servings), and microwave for about 15 seconds, until just melted.
Separate egg white & yolk, and add yolk to cup.
Stir together well with a fork (or a whisk if using a bowl).
Add lemon juice and white pepper, and stir.
Put into microwave and set the time to 30 seconds (although you probably won’t need that much time). When the timer shows 22 seconds, open the door (pausing the microwave), remove cup and stir the hollandaise sauce vigorously with the fork. Return cup to the microwave with the hollandaise sauce and press “Start” again. Allow only about 7-9 seconds to pass, then repeat: open the microwave, remove the cup and stir the hollandaise sauce vigorously. Continue to stir and cook until the hollandaise sauce is light and fluffy.
Remove from microwave and add mustard, stir well.
Taste, and adjust seasonings of lemon juice and pepper, if desired.
Serve over your food and enjoy!

15.9 g fat / 157 cal / 1.1 g carb / 2.8 g protein per serving

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