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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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With the flavors of ginger, honey and garlic, this aromatic chicken from our Test Kitchen is sure to please. Crunchy peanuts and panko make it a crispy favorite you'll rely on again and again. Ingredients:
1/4 cup reduced-sodium soy sauce |
2 tablespoons rice vinegar |
3 garlic cloves, minced |
1 green onion, thinly sliced |
1 tablespoon honey |
1 teaspoon minced fresh gingerroot |
4 boneless skinless chicken breast halves (4 ounces each) |
1/2 cup panko (japanese) bread crumbs |
1/4 cup chopped unsalted peanuts |
1/4 teaspoon paprika |
1/4 teaspoon pepper |
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. baking pan coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear. Yield: 4 servings.
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