Garlic Herb Crusted Chicken with Peanut Dipping Sauce

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (sliced into 1/2-inch thick cutlets)
• 1 cup Garlic & Herb Bread Crumbs
• 2 large eggs, beaten
• 1/4 cup NON-GMO AVOCADO OIL EXPELLER PRESSED
• 1/2 cup Creamy Peanut Butter
• 1/4 cup soy sauce (or tamari)
• 2 tbsp honey or brown sugar
• 1 tbsp rice vinegar

Steps

1. 1

   Slice chicken breasts horizontally to create 1/2-inch thick cutlets; season lightly with salt and pepper.

2. 2

   Set up a breading station: one shallow dish with beaten eggs, another with Garlic & Herb Bread Crumbs. Dip each chicken cutlet first in egg, then coat thoroughly in breadcrumbs, pressing to adhere.

3. 3

   Heat NON-GMO AVOCADO OIL EXPELLER PRESSED in a large non-stick skillet over medium-high heat.

4. 4

   Pan-fry chicken cutlets for 4-6 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C). Cook in batches if necessary.

5. 5

   While chicken cooks, whisk together Creamy Peanut Butter, soy sauce, honey, rice vinegar, and 1/4 cup warm water (or more, to thin) in a small bowl until smooth and desired consistency is reached. Add 1-2 tbsp sriracha for heat, if desired.

6. 6

   Serve the crispy garlic herb crusted chicken immediately with the peanut dipping sauce.