20-Minute Thai Peanut Chicken

 

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

• 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.