Peanut Powered Recipes

Peanut Crusted Chicken Strips

  • 1 pound boneless, skinless chicken breasts, cut into 1/2″ x 2″ strips
  • 1 cup flour
  • 1 egg white, beaten
  • 2 tsp. peanut butter
  • 1 Tbsp. purchased Vidalia onion salad dressing
  • 3/4 cup dry bread crumbs
  • 3/4 cup finely chopped salted peanuts
  • 1/2 tsp. chili powder

To serve: lettuce leaves, Peanut Onion Sauce (below), lemon zest and parsley
Peanut Crusted Chicken Strips

Preheat oven to 400 degrees. Dredge chicken strips in flour, dip in a mixture of egg white, peanut butter and Vidalia onion salad dressing, then coat with a mixture of bread crumbs, peanuts and chili powder. Place on a greased cookie sheet and bake until cooked through 20-25 minutes. Serve piled on a plate that has been lined with lettuce, add a small cup of the Peanut Onion Sauce and garnish with long strands of lemon zest and some sprigs of fresh parsley.

Peanut Onion Sauce

  • 3 Tbsp. peanut butter
  • 1/3 cup Vidalia onion salad dressing
  • 1/2 tsp. soy sauce
  • 1 Tbsp. snipped parsley
  • 1/2 cup sour cream or yogurt

Mix the peanut butter and dressing until smooth. Stir in the remaining ingredients, mix well and chill until serving time.

Yield: 4 Appetizer Servings

Recipe by:
TerryAnn Moore
Oaklyn, New Jersey

Recipe Courtesy of the Plains Peanut Festival Recipe Contest