| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats |
|
|
6 |
Servings |
INGREDIENTS
| 1/3 |
c |
Orange juice |
| 1/4 |
c |
Creamy peanut butter |
| 1 |
T |
Finely chopped gingerrot or |
|
|
1/2 t. ground ginger I |
|
|
used ground |
| 6 |
|
Skinless boneless chicken |
|
|
breast halves about 1 |
|
|
1/2 |
|
|
pounds |
| 1 1/4 |
c |
Finely chopped salted |
|
|
peanuts I needed more |
|
|
so |
|
|
I'd say 1 1/2 to 2 cups |
INSTRUCTIONS
By: Betty Crocker's Good and Easy cookbook Heat oven to 400 degrees.
Grease rectangular pan, 13x9x2". Gradually stir juice into peanut
butter in medium bowl. Stir in ginger. Dip chicken into peanut butter
mixture, then coat with peanuts. Place in pan. Bake uncovered 25 to 35
minutes, turning once, until juice of chicken is no longer pink when
centers of thickest pieces are cut. We didn't like this at all. But if
you know that you like peanut coated stuff, you might like it. Posted
to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Mar
12, 1998
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