Stuck in a dinner rut

Before I dive into today’s recipe, first a little blog-keeping; time to announce the winner of the Gold Medal White Whole Wheat Flour Giveaway. Chosen by random.org the winner is comment number 7 AMBER! Amber please contact me at kitchen_concoctions at hotmail dot com (within 72 hours) with your contact information to claim your prize. Thanks to all who entered the giveaway! And just a reminder the Yoplait Giveaway is still going on until Sunday night so go enter! Pssst, here is a little inside info, check back Sunday for another giveaway!

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
Printable Version
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 9×13 inch pan. Cook chicken in preheated oven for 25 minutes or until cooked through.

adapted from Taste of the South, Fall 2005