This recipe is a total hit at my dinner table.  Even the super picky G will eat this one and my daughter loves to help with this recipe.

Honey Nut Chicken
Update! Here’s the Photo!

Honey Nut Chicken

2/3 cup honey roasted peanuts
1/2 cup bread crumbs
1 tablespoon grill seasoning blend
2 eggs
A splash of half-and-half or whole milk
2 tablespoons of hot sauce
1/2 cup all-purpose flour
1 to 3 tablespoons of vegetable oil
4 pieces of chicken breast
1 to 2 tablespoons of honey

Preheat oven to 350 degrees F.

Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs.  Pour nutty-breading onto a plate.

Beat eggs and half-and-half (or whole milk) with hot sauce in a shallow dish.

Pour flour out on a plastic board or plate.

Dust both sides of the chicken with flour.  Dip the chicken into the egg mixture and then coat with nutty breading.

Preheat a nonstick skillet over medium high heat.  Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan.  Brown chicken pieces 2 minutes on each side in hot oil or until evenly light golden in color.  Transfer to a baking sheet and drizzle honey over the chicken breasts.  Cook in oven until juices run clear and breasts are cooked through (I use the thermometer to check for 165 degrees F) , about 10 to 12 minutes.

This is Rachel Ray’s Honey Nut Chicken.  The only modification I made to it was adding the honey drizzle before baking.  I read this on the reviews and I think it makes a big difference (I’ve tried it both with and without).  G loves this dinner and that’s saying something.  He’s never noticed the hot sauce.