Prep 20 mins
Cook 25 mins
I found this recipe on another site (Mommy, What's For Dinner.) I pair this with the Spicy Thai Pasta and it makes for a great dinner and conveniently they both have similar ingredients! I am a vegetarian so cooking meat is not first nature to me. Every time I make this chicken dish it turns out juicy and amazing according to my carnivore family and friends. If I can do it...you know you can :) Tips and Tricks You can use dried ginger in pinch and you can also substitute another type of vinegar if you don't have rice vinegar.
- 1⁄4 cup reduced sodium soy sauce
- 2 tablespoons rice wine vinegar
- 3 garlic cloves, minced
- 1 green onion, thinly sliced
- 1 tablespoon honey
- 1 teaspoon ginger, minced
- 4 (4 ounce) boneless skinless chicken breast halves
- 1⁄2 cup panko breadcrumbs (Japanese)
- 1⁄4 cup unsalted peanuts, chopped
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon pepper
- In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for up to 4 hours.
- In another large resealable plastic bag, combine the bread crumbs, peanuts, paprika and pepper. Drain and discard marinade. Add chicken to crumb mixture, one piece at a time, and shake to coat.
- Place in a 13-in. x 9-in. x 2-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear.