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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Receipe from Rachel Ray's 30 Minute Meals. My DH loved it, and it made wonderful sandwiches the next day. Wonderful flavor with a little bit of a kick. Ingredients:
2/3 cup honey roasted peanuts |
1/2 cup plain breadcrumbs |
1 tablespoon grill seasoning (recommend spicy montreal steak seasoning by mccormick) |
2 eggs |
1/8-1/4 fluid ounce half-and-half or 1/8-1/4 fluid ounce whole milk |
3 -5 drops hot sauce |
1/2 cup flour |
2 -3 tablespoons vegetable oil |
4 (6 ounce) boneless skinless chicken breasts |
Directions:
1. Preheat oven 350 degrees.
2. Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs.
3. Pour nutty-breading onto a plate.
4. Beat eggs, half-and-half or milk, and hot sauce in a shallow dish.
5. Pour flour out on a plastic board or plate.
6. Dust both sides of the chicken with flour.
7. Dip the chicken into the egg mixture and then coat with the nutty-breading.
8. Preheat a nonstick skillet over mediume high heat.
9. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan.
10. Brown chicken breasts 2 minutes on each side in hot oil or until evenly light golden in color.
11. Transfer to a baking sheet and cook in oven until juices run clear and breats are cooked through, about 10 to 12 minutes.
12. (longer for thicker chicken breasts).
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