Peanut Crusted Chicken with Cucumber Slaw

8:15 PM

Yum, this meal pleased 3 of us.  It was “too spicy” for the third, but I caught her sneaking bites when we weren’t looking.    The peanut sauce is prohibited from the 4th’s palate.  I found  this great idea in another Woman’s Day Monthly Recipe list.  You’ve got to check out this page of the magazine.  It’s extremely helpful, especially when you want to prepare your weekly grocery list.  Yes, I’m trying my darndest to hit the grocery store ONCE a week. 
What You Will Need:
4 (1 lb) chicken breasts, skinless and boneless

1 (3.5 oz) pkt Taste of Thai Peanut Sauce
1 English cucumber
What You Might Have at Home:
1 T olive oil
1/3 c Rice Wine vinegar
½ tsp dried mint
Large skillet
Large bowl
1 ¼ water
1)      Cut cucumber in half.  Thinly slice lenghthwise.

2)      Add cucumber, mint and vinegar in large bowl.  Mix and chill.

3)      Spread packet of peanut sauce onto wax paper.  Cover each piece of chicken in mix.
4)      Heat olive oil in skillet over medium heat.  Add chicken to skillet and cook, 3 minutes a side or until cooked through.  Remove from heat and keep warm.

5)      Clean skillet.
6)      Add water and second packet of dry peanut mix.  Bring to a boil until thickened, about 6 minutes or longer.
7)      Plate chicken with 10-minute rice.  Spoon sauce over chicken and serve with cucumber slaw.

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