| 4 | boneless skinless chicken breasts (about 1 1/4 lb) |
| 1/2 | cup Progresso® plain panko crispy bread crumbs |
| 1/2 | cup finely chopped dry-roasted peanuts |
| 1/4 | cup purchased peanut sauce |
| 2 | tablespoons mayonnaise |
| Fresh cilantro, if desired |
| Additional purchased peanut sauce, if desired |
Serve with...
Asian Coleslaw
Total Time:
10 min
| 1. | Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick. |
| 2. | In shallow dish, mix together 1/4 cup peanut sauce and mayonnaise. In another shallow dish, mix together panko and peanuts. Dip chicken in peanut sauce mixture, then dip in panko mixture. Place on baking sheet. |
| 3. | Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown. Garnish with cilantro. Serve additional peanut sauce as a dipping sauce. |
|
| Look for peanut sauce in the ethnic section of your supermarket. |
Nutrition Information:
440 ( 220); 24g ( 4g, 0g); 90mg; 330mg; 15g ( 2g, 2g); 39g 0%; 0%; 2%; 10% 1 ; 0 ; 0 ; 5 ; 2 1