Categories: Chicken, Main Dishes
Ingredients
- 4 ounces honey roasted peanuts, about 2/3 cup
- 1/2 cup plain bread crumbs
- 1 TBS grill seasoning blend (recommended: Montreal Seasoning by McCormick)
- 2 eggs
- A splash half-and-half or whole milk
- 2 teaspoons hot sauce, several drops
- 1/2 cup all-purpose flour
- 2 to 3 tablespoons vegetable oil
- 4 (6 to 8-ounce) pieces of chicken breast
Directions
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Preheat oven to 350 degrees F.
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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.
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Beat eggs and half-and-half or milk with hot sauce in a shallow dish.
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Pour flour out on a plastic board or plate.
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Dust both sides of the chicken with flour. Dip the chicken into the egg mixture and then coat with the nutty-breading.
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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.
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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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Serve with Barbecued Succotash.