1/2 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 eggs
3/4 cup honey-roasted peanuts, finely chopped
1/2 cup Progresso® panko crispy bread crumbs
1 lb uncooked chicken breast tenders (not breaded)
Heat oven to 350°F. Line cookie sheet with foil or cooking parchment paper. In shallow bowl, mix flour, salt and red pepper. In second bowl, beat eggs with fork or whisk. In third bowl, mix peanuts and bread crumbs. Coat chicken tenders with flour mixture, shaking off excess. Dip chicken tenders in eggs, then coat both sides with peanut mixture. Place on cookie sheet. Bake 18 to 20 minutes, turning once, or until chicken is no longer pink in center and coating is golden brown. Makes 4 servings.
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