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Cheddar, Onion & Bacon Tart
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Tomato & Tortellini Soup
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Sheet Pan Eggs with Pecan ‘Sausage’
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Pineapple Pork Kebabs
Lemon Poppy Seed Dressing
Peanut Crusted Baked Chicken
Skinny Cooks

1 or 2 cups of dry roasted peanuts, pulverized in your food processor 1-2 cups flour seasoned with salt and pepper and 2 teaspoons of paprika Chicken breasts, bone-in with skin Seasoned flour, with salt and pepper Egg wash (1 large egg with about 1/4 cup of water, beaten with whisk)

Mix together the pulverized dry-roasted peanuts with an equal amount of flour seasoned with salt, pepper and 2 teaspoons of paprika. Really stir this together very well and set aside. It’s a good idea to rinse the chicken breasts in cold water and shake them dry. You may even need to pat them dry with absorbent paper towels. Dredge in the seasoned flour, then dip the floured breast into the egg wash. When the breast is coated with the egg wash, immediately dip it into the mixture of peanuts and flour seasoned with salt, pepper and paprika. Place into a casserole dish and put into the oven preheated to 375 degrees. Bake approximately 1 hour, uncovered. This will give you a golden chicken breast that will be moist and tasty. Serve with any of the side dishes you would normally use for a chicken dinner. Readers with questions or comments for Dave Kessler may write to him in care of this publication.