Go ahead and flip for this. It totally works for me, and then some! Plus the prep scoots on along faster than it reads, always a bonus. A perfect midweek dinner, or fine enough to share with friends for a celebratory weekend evening while sipping a little fine wine!
4 boneless, skinless chicken breasts
1 cup peanuts, chopped
4 Tbs butter
1 cup panko
Zest of 1 lime
1 t chipotle chile powder
1/2 t ground cumin
1/2 t ground coriander
1 t dried cilantro
3 large eggs
2 t Dijon mustard
Preheat oven to 350°.
Place baking rack in rimmed baking pan.
Slice each breast on diagonal into 3 or 4 pieces.
Pat dry with paper towel.
Prick thickest part of each slice several times with fork.
Sprinkle with salt.
Pulse peanuts in food processor about 15 times.
Melt butter in skillet over medium low heat.
Add panko and nuts.
Cook, stirring often, 10 minutes, until golden brown.
Transfer panko mixture to shallow dish.
Stir in lime zest, chili powder, cumin, coriander, and cilantro.
Lightly beat eggs and mustard together in separate bowl.
Dip each piece in egg mixture.
Coat with panko mixture, pressing gently to adhere.
Place chicken pieces on wire rack.
Bake 20 minutes.
Remove from oven and let rest 5 minutes.
Garnish with lime wedge.
Please alert your friends that this contains nuts.
Not everyone can tolerate nuts.
Thank you Andrew Janjigian, Cook’s Illustrated, Best-Ever Recipes. I only tweaked a couple of steps to make it more “Hardee Friendly!”
Serves 8 easily.