Rachael Ray's Honey Nut Chicken |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From 30 minute meals Ingredients:
4 ounces honey roasted peanuts, about 2/3 cup |
1/2 cup plain breadcrumbs |
1 tablespoon mccormick grill seasoning |
2 eggs |
1 dash half-and-half or 1 dash whole milk |
2 teaspoons hot sauce, several drops |
1/2 cup all-purpose flour |
2 -3 tablespoons vegetable oil |
chicken breast |
Directions:
1. Preheat oven to 350 degrees F.
2. Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs. Pour nutty-breading onto a plate.
3. Beat eggs and half-and-half or milk with hot sauce in a shallow dish.
4. Pour flour out on a plastic board or plate.
5. Dust both sides of the chicken with flour. Dip the chicken into the egg mixture and then coat with the nutty-breading.
6. Preheat a nonstick skillet over medium high heat. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan. Brown chicken pieces 2 minutes on each side in hot oil or until evenly light golden in color. Transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through, about 10 to 12 minutes.
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