Panko chicken with peanut honey glaze
When I'm making chicken, I try to think of different ways to top it off. Who doesn't love peanuts and peanut butter? This is sweet and salty and zesty. It wakes up your palate and makes it sing. Enjoy this creation as a meal or an appetizer with a dipping sauce. Kids love this too - it's better than chicken fingers dipped in catsup! Enjoy.
2 lbs. chicken breasts
1 clove chopped garlic
1 c. creamy peanut butter
2 T. butter
splash of sesame oil to taste
salt and pepper to taste
1/4 c. green onion
1/4 c. sliced almonds
1 t. rice vinegar
1 T. soy sauce
cayenne pepper to taste
1 t. hoisen
1 t. honey
1 fresh lime juiced
1 c. chicken stock
1 t. fresh chopped ginger
1/2 t. lime zest or to taste
2 T. olive oil
2 eggs
2 c. flour seasoned with salt and pepper
2 c. Panko bread crumbs
In medium saute pan add olive oil and heat on medium heat. Cut chicken breasts in half and pound to tenderize between two pieces of plastic. Salt and pepper all breast strips on both sides. Dip chicken strips into flour first, then into egg mixture, and finally into Panko bread crumbs. Add to pan and brown on both sides to a golden brown. When all breasts are browned move to a greased cookie sheet and put into a preheated 350 degree oven. Finish baking in oven until cooked through for about 20 minutes. Remove from oven and set aside.
In medium sauce pan on medium low heat, add butter, peanut butter, sesame oil, mix well. Now add the rice vinegar soy sauce, hoisen and honey. Season with cayenne pepper to taste. Add fresh ginger, and chicken stock and stir until blended. When ready to serve on chicken zest lime into sauce and mix well along with lime juice. Serve chicken with peanut glaze topped with almonds and green onion if desired. Enjoy!
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