The Busy Gourmand

Chicken Breast with Peanuts and Chinese Five Spice

Do you ever just look at a chicken breast and say “not again!” Try this recipe out to see if maybe you can overcome your chicken breast boredom. The peanuts are subtle in the recipe, but they add a nice bit of crunch. The five spice blend adds a new dimension to the boring old chicken breast. And the hint of heat from the chili sauce adds a bit of depth to the whole thing. I top this with some asian-inspired vegetables. You can serve with some other type of condiment if you like.

4 boneless, skinless chicken breasts pounded to 1/4 inch thickness
1/4 cup peanuts
1 cup bread crumbs
2 teaspoons chinese five spice blend
2 eggs
1 teaspoon hot chili sauce, sriracha recommended
3 tablespoons cooking oil

For the topping

1 large carrot, cut in small dice
1/2 red bell pepper, cut in small dice
1/2 small red onion, cut in small dice
2 tablespoons finely diced fresh ginger
1/4 cup white wine, dry preferred
1 tablespoon say sauce
1 tablespoon cooking oil

Preheat the oven to 350 degrees.

Add the peanuts to a food processor. Process until in small pieces. Add the bread crumbs and the chinese five spice blend. Process until blended and the peanuts are in very small pieces. Add the mixture to a plate or wide shallow bowl.

In a wide shallow bowl whisk the eggs and the chili sauce until well blended.

Heat the oil in a large saute pan over medium high heat. Dip the breasts, one at a time, in the egg mixture. Then dip the breasts in the bread crumb mixture, making sure to coat evenly. Add the breaded breast to the hot oil. Repeat the process for each breast. I usually have to brown in two batches as you do not want to crowd the breasts in the pan. Brown the breasts on one side for about 2 minutes, turn the breast, and brown on the other side for an additional 2 minutes. The chinese five spice blend will cause the breast to brown faster and darker than with the typical browning process. Place the browned breasts into a shallow roasting pan. Place the pan in the oven for about 30 minutes.

While the breasts are in the oven you can prepare the topping. Add the oil to a saute pan and heat over medium high heat. When the oil is hot add the vegetables and saute for about 5 minutes. The vegetables should still be a bit crisp. Add the wine and the soy sauce reduce the heat, and allow to simmer for an additional 5 minutes or until the liquids are largely evaporated from the pan.

Remove the breasts from the oven and place each one on a plate. Top with the vegetables and serve.

This makes for portions.