Honey Nut Chicken

Receipe from Rachel Ray's 30 Minute Meals. My DH loved it, and it made wonderful sandwiches the next day. Wonderful flavor with a little bit of a kick.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2⁄3 cup  honey roasted peanuts
• 1⁄2 cup  plain breadcrumbs
• 1  tablespoon  grill  seasoning (Recommend Spicy Montreal Steak Seasoning by McCormick)
• 2  eggs
• 1⁄8-1⁄4 fluid ounce half-and-half or 1⁄8-1⁄4 fluid ounce  whole milk
• 3 -5  drops  hot sauce
• 1⁄2 cup flour
• 2 -3  tablespoons  vegetable oil
• 4 (6 ounce)  boneless skinless chicken breasts

Directions

1. Preheat oven 350 degrees.
2. Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs.
3. Pour nutty-breading onto a plate.
4. Beat eggs, half-and-half or milk, and hot sauce in a shallow dish.
5. Pour flour out on a plastic board or plate.
6. Dust both sides of the chicken with flour.
7. Dip the chicken into the egg mixture and then coat with the nutty-breading.
8. Preheat a nonstick skillet over mediume high heat.
9. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan.
10. Brown chicken breasts 2 minutes on each side in hot oil or until evenly light golden in color.
11. Transfer to a baking sheet and cook in oven until juices run clear and breats are cooked through, about 10 to 12 minutes.
12. (longer for thicker chicken breasts).