Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US 4 oz 113g Honey roasted peanuts - (2 sm pkgs) 1/2 cup 73g / 2.6oz Plain bread crumbs 1 tablespoon 15ml Grill seasoning blend = (Montreal Seasoning by McCormick Recommended) 2 Eggs A splash half-and-half or whole milk 2 teaspoons 10ml Hot sauce 1/2 cup 31g / 1.1oz All-purpose flour 2 tablespoons 30ml Vegetable oil - (to 3) 4 Chicken breast - (6 to 8 oz ea) Barbequed Succotash - (see recipe)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 350 degrees. Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs. Pour nutty-breading onto a plate. Beat eggs and half-and-half or milk with hot sauce in a shallow dish. Pour flour out on a plastic board or plate. Preheat a nonstick skillet over medium-high heat. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan. Brown chicken pieces 2 minutes on each side in hot oil or until evenly light golden in color. Transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through, about 10 to 12 minutes. Serve with Barbecued Succotash. This recipe yields 4 servings.


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