Garlic Herb Peanut Crusted Chicken

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1/4 cup Creamy Peanut Butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 large egg, beaten
• 1 cup Garlic & Herb Bread Crumbs
• 2 tbsp NON-GMO AVOCADO OIL EXPELLER PRESSED
• Salt and black pepper to taste

Steps

1. 1

   Preheat oven to 400°F (200°C) if baking, or prepare a skillet for pan-frying. Lightly pound chicken breasts to an even 1/2-inch thickness.

2. 2

   In a shallow bowl, whisk together Creamy Peanut Butter, soy sauce, and honey until smooth. In another shallow bowl, place the beaten egg. In a third, spread out the Garlic & Herb Bread Crumbs.

3. 3

   Dip each chicken breast first into the peanut butter mixture, ensuring it's fully coated. Then dip into the beaten egg, letting excess drip off. Finally, dredge in the bread crumbs, pressing to adhere well.

4. 4

   For Baking: Place coated chicken on a baking sheet. Drizzle each piece with 1 tbsp NON-GMO AVOCADO OIL EXPELLER PRESSED. Bake for 20-25 minutes, flipping halfway, until cooked through and golden brown.

5. 5

   For Pan-Frying: Heat 2 tbsp NON-GMO AVOCADO OIL EXPELLER PRESSED in a large skillet over medium-high heat. Cook chicken for 4-6 minutes per side, until golden brown and cooked through (internal temperature 165°F/74°C).

6. 6

   Season with salt and pepper as needed before serving.