We coated chicken breast tenders with a honey roasted peanut-coating for an easy-to-make meal that's ready in just 30 minutes. Add some cayenne pepper to the mix for a little added flavor zing.
cup Gold Medal™ all-purpose flour
teaspoon ground red pepper (cayenne)
cup honey-roasted peanuts, finely chopped
cup Progresso™ panko crispy bread crumbs
lb uncooked chicken breast tenders (not breaded)
Heat oven to 350°F. Line cookie sheet with foil or cooking parchment paper.
In shallow bowl, mix flour, salt and red pepper. In second bowl, beat eggs with fork or whisk. In third bowl, mix peanuts and bread crumbs.
Coat chicken tenders with flour mixture, shaking off excess. Dip chicken tenders in eggs, then coat both sides with peanut mixture. Place on cookie sheet.
Bake 18 to 20 minutes, turning once, or until chicken is no longer pink in center and coating is golden brown.
Try serving the chicken tenders with honey mustard for dipping.
Substitute pecans, pistachios or walnuts for the honey-roasted peanuts.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.