4 boneless, skinless chicken breast halves
1/2 cup buttermilk
1/2 teaspoon hot pepper sauce
3 tablespoons butter, room temperature
1 tablespoon honey
1/2 teaspoon finely grated fresh ginger root
1/2 cup unsalted cocktail peanuts, finely chopped
1 cup flour
1/4 teaspoon garlic powder
1 teaspoon seasoning salt
1/4 teaspoon freshly ground black pepper
2 tablespoons peanut oil
1. Place chicken breasts between 2 sheets wax paper and pound gently with meat mallet or rolling pin to flatten.
2. In shallow dish, combine buttermilk and pepper sauce; add chicken and marinate 1/2 hour or cover and refrigerate several hours.
3. In small bowl, cream butter, honey, and gingerroot; set aside.
4. In shallow dish, mix together peanuts, flour, garlic powder, seasoning salt and black pepper.
5. Remove chicken from marinade; drain well and dredge in flour mixture to coat evenly.
6. In large frypan, place oil and heat over medium heat. Add chicken and saute about 3 minutes or until lightly browned. Turn and cook about 5 minutes more until golden brown and no longer pink inside.
7. Top each breast half with a small dollop of ginger butter.
Yield: makes 4 servings.
Courtesy of National Chicken Council.