Ingredients

• 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

Directions

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.

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Inactive Cook Time

Ease of preparation: easy