Garlic Herb Peanut Crusted Chicken with Creamy Peanut Dipping Sauce

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb)
• 1 large egg
• 1/2 cup Garlic & Herb Bread Crumbs
• 2 tablespoons Creamy Peanut Butter (for crust)
• 2 tablespoons NON-GMO AVOCADO OIL EXPELLER PRESSED
• 1/4 cup Creamy Peanut Butter (for sauce)
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon honey
• 2-3 tablespoons warm water

Steps

1. 1

   Slice chicken breasts horizontally to create 4 thinner cutlets; pat dry with paper towels.

2. 2

   In one shallow dish, whisk the egg. In another, combine Garlic & Herb Bread Crumbs and 2 tablespoons Creamy Peanut Butter, mixing until crumbly.

3. 3

   Dip each chicken cutlet first in the whisked egg, then press firmly into the bread crumb mixture to coat completely.

4. 4

   Heat NON-GMO AVOCADO OIL EXPELLER PRESSED in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes per side, until golden brown and cooked through (internal temperature 165°F/74°C).

5. 5

   While chicken cooks, whisk together 1/4 cup Creamy Peanut Butter, soy sauce, lime juice, honey, and warm water in a small bowl until smooth for the dipping sauce.

6. 6

   Serve the crusted chicken immediately with the creamy peanut dipping sauce.