Honey Nut Chicken
- 4 ounces, 2 small packages, honey roasted peanuts, about 2/3 cup
- 1/2 cup plain bread crumbs
- 1 tablespoon grill seasoning blend (recommended: Montreal Seasoning by McCormick)
- 2 eggs
- A splash half-and-half or whole milk
- 2 teaspoons hot sauce, several drops
- 1/2 cup all-purpose flour
- 2 to 3 tablespoons vegetable oil
- 4 (6 to 8-ounce) pieces of chicken breast
- Barbequed Succotash, recipe follows
Preheat oven to 350 degrees F.
Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs. Pour nutty-breading onto a plate.
Beat eggs and half-and-half or milk with hot sauce in a shallow dish.
Pour flour out on a plastic board or plate.
Dust both sides of the chicken with flour. Dip the chicken into the egg mixture and then coat with the nutty-breading.
Preheat a nonstick skillet over medium high heat. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan. Brown chicken pieces 2 minutes on each side in hot oil or until evenly light golden in color. Transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through, about 10 to 12 minutes. Serve with Barbecued Succotash.Barbecued Succotash:
1 tablespoon extra-virgin or vegetable oil, 1 turn of the pan
1/2 red onion, chopped
1 red bell pepper, seeded and chopped
1 (14-ounce) can black beans, rinsed and drained
1 (10-ounce) box frozen corn
Salt and pepper
1/4 cup smoky barbecue sauce
2 tablespoons chopped chives, parsley or cilantro leaves, for garnish
Heat a medium skillet over medium high heat. Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish.
Recipe courtesy Rachael Ray
Recipe courtesy of Rachael Ray