Thai Peanut and Popcorn Crusted Chicken Recipe

When it comes to the main dish I seem to make a lot of different chicken dishes. Like many home cooks, I often fall into the trap of making the same old, same old recipes. This year I’ve decided to branch out and have committed myself to making at least one new recipe every week throughout the new year.

Today’s recipe is courtesy of Popcorn.org and gives you a brand new twist when it comes to preparing and serving chicken for dinner. The recipe will yield approximately 4 servings.

Thai Peanut and Popcorn Crusted Chicken Recipe

2 cups popped popcorn
1/2 cup chopped peanuts
1 egg
1 teaspoon soy sauce
1 clove garlic, minced
1/2 teaspoon hot pepper sauce
3 tablespoons vegetable oil
4 (1 3/4 lbs.) boneless, skinless chicken breasts

Preheat oven to 350º F.

Process popcorn in a blender or food processor until ground. Pour ground popcorn into a shallow dish; stir in peanuts and set aside.

In another shallow dish, whisk egg, soy sauce, garlic and hot pepper sauce until blended; set aside. Heat oil in a large, oven-proof skillet over medium-high heat.
Dip chicken breasts first in egg mixture and then in popcorn mixture until well coated.

Place in skillet and brown on both sides; about 3 minutes per side. Place skillet in oven 15 minutes or until chicken is cooked through. Serve with Thai Peanut sauce.

For the Thai Peanut Sauce:

Mix 3 tablespoons peanut butter, 3 tablespoons honey, 2 tablespoons soy sauce, 2 tablespoons lime juice and 1/2 teaspoon hot pepper sauce in a small bowl until smooth.

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