Thai Peanut & Popcorn Crusted Chicken

Thai Peanut and Popcorn Crusted Chicken

Yield: 4 servings

  • 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

For the Thai Peanut Sauce:

  1. 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.
  2. Preheat oven to 350º F.
  3. Process popcorn in a blender or food processor until ground.
  4. Pour ground popcorn into a shallow dish; stir in peanuts and set aside.
  5. 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.
  6. Dip chicken breasts first in egg mixture and then in popcorn mixture until well coated.
  7. Place in skillet and brown on both sides; about 3 minutes per side.
  8. Place skillet in oven 15 minutes or until chicken is cooked through.
  9. Serve with Thai Peanut sauce.