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Peanut Chicken on Skewers by Devin Lee serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Some Like It Hot p. 170

Ingredients:

chicken breast halves

1/2 Cup

chunky peanut butter

1/2 cup

peanut oil

1/4 cup

white wine vinegar

1/3 cup

soy sauce

1/3 cup

lemon juice

4 cloves

garlic, mined

8 sprigs

cilantro

2 t

red pepper flakes

2 t

chopped fresh ginger

1/2 cup

flour

1/2 t

salt

1/4 t

pepper

egg white

3 T

grainy mustard, divided

1/2 cup

finely ground pecans

1/2 cup

fresh bread crumbs

chicken breasts, skinned/boned

2 T

butter

1/4 cup

heavy cream

Directions:

Peanut Chicken on Skewers
Combine marinade ingredients in food processor or blender. Blend well. Pour over chicken; refrigerate overnight. Soak skewers in water for 15min. Skewer chicken. Grill over hot coals (or indoor grill) for 8-10 minutes, turning once.
Pecan Chicken
In a shallow bowl, combine the flour, salt, and pepper. In a second bowl, blend the egg white with 2T of the mustard. In a 3rd shallow bowl, combine the pecans and bread crumbs. Dredge each chicken breast in the flour, shaking off excess. Next, dip into egg mixture to coat. Finally, dredge in pecan mixture, pressing so the coating adheres to both sides of the breast. Place chicken on the rack; store uncovered in the refrigerator. In a medium skillet, melt the butter over medium-high heat. When the foam subsides, add the chicken breasts. Cook on one side until crisp and brown, about 3 minutes. Reheat to medium low, turn chicken, and continue cooking for about 5 minutes. Meanwhile, in a small saucepan, warm cream over medium heat. Add the remaining 1T of mustard and a pinch of pepper; cook until thoroughly warmed. To serve, slice breasts on the diagonal and fan out. Serve sauce separately.

Categories:

Main Dishes