Weeknight Wednesday: Crispy Baked Thai Peanut Sauce Coated Chicken

Many of the recipes I post out here take some time to prepare, cook or both. As many of us (myself included) do quite a bit of work night cooking, I have decided to occasionally highlight those quick recipes on Wednesdays.

For those allergic to peanuts, I’m sorry. A good Thai peanut sauce completes me.

Crispy Baked Thai Peanut Sauce Coated Chicken

The crispy panko and creamy sauce work well together.

Again, I am using thin-sliced chicken breasts.

On the rack.

After it comes out of the oven I put a little sauce on each before serving.

Yum!

Crispy Baked Thai Peanut Sauce Coated Chicken

Prep Time: Time: 5 minutes | Cook Time: Time: 20 minutes | Servings: 4

Ingredients:

4 (4-6 ounce) boneless, and skinless chicken breasts
1/4 cup peanut sauce
2 tablespoons coconut milk, or water*
1 1/2 cups panko breadcrumbs

Directions:

1. Dip the chicken in the mixture of the peanut sauce and coconut milk followed by the bread crumbs, place them on a rack on a baking pan and bake in a preheated 400F oven until cooked and golden brown, about 15-20 minutes.

2. Serve with extra peanut sauce by itself, over rice, pasta, quinoa, or in a sandwich, salad, etc.

Source: http://www.closetcooking.com/2013/06/crispy-baked-thai-peanut-sauce-coated.html