Honey Nut Chicken

Wednesday, May 5, 2010

My favorite crunchy, chicken coating - hint of sweetness, but not too much.  My 16 month old and husband both loved it!

Preheat oven to:  350 degrees                             Cook time:  15-20 min

     -  4 oz (~ 2/3 cup) honey roasted peanuts
     -  1/2 c. plain bread crumbs
     -  1 Tbl. Montreal Seasoning by McCormick (or similar grill seasoning)
     -  2 eggs
     -  A splash half-and-half or whole milk
     -  2 tsp. hot sauce
     -  1/2 c. all-purpose flour
     -  2-3 Tbl vegetable oil
     -  4-6 thin chicken breasts

     -  2-3 Tbl. honey (for sprinkling)

1)  Preheat oven to 350 degrees.  Put nuts, bread crumbs and grill seasoning in food processor.  Grind to combine these ingredients until fine crumble crust.  Pour nutty-breading onto a plate.
2)  Beat eggs and half-and-half or milk with hot sauce in a shallow dish.
3)  Pour flour onto another plate for dipping.
4)  Dust both sides of the chicken with flour.  Dip the chicken into the egg mixture and then coat with nutty mixture.
5)  Preheat a nonstick skillet over medium heat.  Add vegetable oil to coast the bottom of the pan with a thin layer.  Brown chicken pieces 2 minutes on each side in the hot oil or until evenly light golden in color.
6)  Transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through, about 10-12 minutes.

** Serve with Barbecued Succotash (as pictured)


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