| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats |
|
|
6 |
Servings |
INGREDIENTS
| 1/3 |
c |
Orange juice |
| 1/4 |
c |
Creamy peanut butter |
| 1 |
tb |
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
1. Heat oven to 400 degrees. Grease rectangular pan, 13x9x2".
2. 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.
3. 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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