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Monday, May 3, 2010

Peanut-Crusted Chicken

I love macadamia nut crusted mahi mahi (which I should post the recipe for!), so when I saw this recipe for peanut-crusted chicken, I had to try it! The peanuts make for a crisp crust on the chicken, and it's baked, not fried! It has a great flavor to it (although next time I will not be adding salt AND using salted peanuts), and tasted very similar to my mom's buttermilk "fried" chicken (which I need to post as well), which is weird because it's coated with peanuts! It's not too peanut-y though. Thank you to Martha Stewart's "Fresh Flavor Fast" for the recipe.

Peanut-Crusted Chicken

Ingredients:
1 Tbsp olive oil, plus more for baking sheet
3/4 cup roasted unsalted peanuts (I thought since I only had salted on hand that it would work, but my chicken turned out way too salty. If you use salted peanuts, don't add salt, and maybe try to rub off some of the salt—our meal was sodium overload!)
3 slices sandwich bread, stale is fine, torn into small pieces (I used 1 slice of wheat bread and some Panko I had on hand—worked great!)
Salt and pepper
2 eggs
4 boneless, skinless chicken breast halves (1 1/2 to 2 pounds)

Directions:
Preheat oven to 475ยบ. Pound chicken to even thickness so it cooks evenly. Lightly oil a rimmed baking sheet. In a food processor or blender, pulse peanuts and bread until coarsely ground. Transfer to a shallow bowl; whisk in the oil, 1 1/2 teaspoons salt (unless you're using salted peanuts), and 1/4 teaspoon pepper.
In a bowl big enough for a piece of chicken, lightly beat the eggs; season generously with salt and pepper. Add one piece of chicken, and turn to coat. Lift chicken and let excess egg mixture drip back into bowl; dredge in peanut mixture to coat completely, gently pressing to adhere (I even pressed more peanut crumbs on top). Transfer to prepared baking sheet. Repeat with all chicken pieces. Bake (without turning) until crust is browned and chicken is just cooked through, 10–15 minutes. If the topping starts getting too dark, throw a sheet of foil over the chicken.
Serve with a nice green veggie (we love asp-pa-grass!) and some rice or potatoes, if desired.

: : By the way, if anyone reads this blog, we're going out of town for the week so I don't expect to be posting anything...but we'll probably have some restaurant reviews in St. George and Vegas. And I feel a giveaway coming up...we're almost to 100 posts!! So keep reading!

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