Thai Chicken with Spicy Peanut Sauce

 

3

tablespoons butter or margarine

1

cup Original Bisquick® mix

1 1/2

teaspoons curry powder

1 1/2

teaspoons garlic powder

1

teaspoon ground ginger

1/3

cup milk

4

boneless skinless chicken breasts (about 1 1/4 lb)

1/2

cup plain yogurt

1/4

cup creamy peanut butter

1/2

cup milk

1

tablespoon soy sauce

1/8

teaspoon ground red pepper (cayenne)

2

tablespoons cocktail peanuts, finely chopped

• 1 Heat oven to 425°F. In 13x9-inch (3-quart) glass baking dish, heat butter in oven 2 to 3 minutes or until melted.
• 2 In small bowl, mix Bisquick mix, curry powder, garlic powder and ginger. Pour milk into shallow dish. Dip chicken into milk, then coat with Bisquick mixture. Place in baking dish.
• 3 Bake 20 minutes; turn chicken. Bake about 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F).
• 4 Meanwhile, in 10-inch nonstick skillet, mix sauce ingredients. Cook over medium heat 3 to 4 minutes, stirring occasionally, until mixture begins to thicken. Serve sauce over chicken. Sprinkle with peanuts.