Ok now that all that business is outta the way how bout a delicious dinner recipe? Every now and then I get into that dinner time rut. And that time is now. Nothing sounds good and I am totally board with everything. Tilapia, yup, pork, done it, broccoli, sick of it, and don’t even get me started on rice. Meat, starch, veggie. Repeat. I need something new ASAP!
Thank goodness cooler weather is on its way (or I should say that it is supposed to be on it’s way according to the calendar, but we all know how weather in Texas goes); and thus a whole new plethora of dinner (and food in general) choices available. Soups, (hip) chili, (hip), hearty pot roasts and casseroles (hooray)!
But until we are officially there, here is a kicked up chicken recipe that totally helped me out of my stinkin’ rut. Crunchy peanuts, slightly sweet, and full of flavor, this chicken had me lovin’ dinner again!
Honey-Crunch Peanut Chicken
Prep Time: 15 minutes Cook Time: 25 minutes Serves 4
1/3 cup all-purpose flour
1 tablespoon seasoned salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon herbs de Provence
1/3 cup prepared mustard
3 tablespoons honey
1 ½ cups finely chopped dry-roasted, unsalted peanuts
4 boneless, skinless chicken breast cutlets
Preheat oven to 400 degrees Fahrenheit.
In a pie pan or shallow bowl, combine flour and seasonings ; mix well.
In a second pie pan, stir together mustard and honey.
Place chopped peanuts in a third pie pan.
Dip each chicken breast in flour mixture, then honey-mustard mixture, and finally in peanuts to coat.
Place prepared chicken in a 9x13 inch pan. Cook chicken in preheated oven for 25 minutes or until cooked through.
adapted from Taste of the South, Fall 2005