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Prep 10min
Total30min
Servings4
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Ingredients
1/2
cup Gold Medal™ all-purpose flour
1/2
teaspoon salt
1/8
teaspoon ground red pepper (cayenne)
2
eggs
3/4
cup honey-roasted peanuts, finely chopped
1/2
cup Progresso™ panko crispy bread crumbs
1
lb uncooked chicken breast tenders (not breaded)
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Steps
1
Heat oven to 350°F. Line cookie sheet with foil or cooking parchment paper.
2
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.
3
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.
4
Bake 18 to 20 minutes, turning once, or until chicken is no longer pink in center and coating is golden brown.
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Try serving the chicken tenders with honey mustard for dipping.
Substitute pecans, pistachios or walnuts for the honey-roasted peanuts.
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Nutrition Facts are not available for this recipe
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