Best Rcs Baked Peanut Chicken Recipes

Peanut-Baked Chicken image

Provided by Susie D

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

4 chicken legs (about 1 1/2 lb.)
4 chicken thighs (about 1 lb.)
1/2 cup creamy peanut butter
2 tablespoons light soy sauce
2 tablespoons honey
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1/2 cup honey-roasted peanuts
1/2 cup panko breadcrumbs
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon ground red pepper

Steps:

Place chicken legs and thighs in a gallon-size zip-top plastic freezer bag.
Microwave peanut butter and next 4 ingredients in a microwave-safe bowl at HIGH 1 to 2 minutes, stirring until smooth. (Mixture will appear broken at first.) Spoon mixture over chicken in bag, and seal. Using hands, work peanut butter mixture onto chicken until evenly coated. Chill 30 minutes, turning occasionally. Remove chicken from peanut butter mixture, discarding mixture.
Process peanuts and next 4 ingredients in a food processor until peanuts are finely ground. Place crumbs in a large zip-top plastic freezer bag; add chicken, and seal. Shake to coat. Place chicken on a lightly greased wire rack in an aluminum foil-lined broiler pan.
Bake at 375° for 35 minutes or until a meat thermometer inserted in thickest portion of thigh registers 170°.
Note: Baked chicken may be frozen in a zip-top plastic freezer bag up to 3 months. Let thaw in refrigerator overnight. To reheat, place chicken on a wire rack in an aluminum foil-lined broiler pan. Bake at 375° for 15 to 20 minutes or until thoroughly heated.

Nutrition Facts : Calories 601.9, Fat 40.7, SaturatedFat 9.9, Cholesterol 145.1, Sodium 1061.8, Carbohydrate 19.3, Fiber 3, Sugar 9, Protein 41.7

Peanut -Crusted Chicken Breasts image

Provided by carolinafan

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil, plus more for baking sheet
3/4 cup unsalted peanuts
3 slices white bread, torn into small pieces
coarse salt
pepper
2 large eggs
4 (6 -8 ounce) boneless skinless chicken breast halves
1 1/2 lbs asparagus, trimmed
1 tablespoon butter
2 teaspoons lemon zest, finely grated

Steps:

Preheat oven to 475*.
Line a rimmed baking sheet with aluminum foil, lightly oil, and set aside.
In a food processor, pulse peanuts and bread until coarsely ground.
Transfer to a wide-rimmed medium bowl; whisk in oil, 1 1/2 teaspoons salt, and 1/4 teaspoons pepper.
In a large bowl, beat eggs; season generously with salt and pepper.
Add chicken, and turn to coat.
One piece at a time, dredge in peanut breading, gently pressing onto chicken; transfer to prepared baking sheet.
Bake until lightly browned and just cooked through, about 15 minutes.
While chicken is baking, cook asparagus in a large saucepan of boiling salted water until tender, 3 to 4 minutes, depending on thickness.
Drain and transfer to a bowl along with butter and lemon zest; season with salt and pepper, and toss to combine.
Serve chicken with asparagus.