Gingered Orange and Pineapple W/ Fortune Cookies
INGREDIENTS:
1/3 c Orange juice
1/4 c Creamy peanut butter
1 tb Finely chopped gingerrot or
-1/2 t. ground ginger; (I
-used ground)
6 Skinless boneless chicken
-breast halves; (about 1 1/2
-pounds)
1 1/4 c Finely chopped salted
-peanuts; (I needed more, so
-I'd say 1 1/2 to 2 cups)
1/3 c Orange juice
1/4 c Creamy peanut butter
1 tb Finely chopped gingerrot or
-1/2 t. ground ginger; (I
-used ground)
6 Skinless boneless chicken
-breast halves; (about 1 1/2
-pounds)
1 1/4 c Finely chopped salted
-peanuts; (I needed more, so
-I'd say 1 1/2 to 2 cups)
By: Betty Crocker's Good and Easy cookbook
1. Heat oven to 400 degrees. Grease rectangular pan, 13x9x2".
2. Gradually stir juice into peanut butter in medium bowl. Stir in ginger. Dip chicken into peanut butter mixture, then coat with peanuts. Place in pan.
3. Bake uncovered 25 to 35 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.
We didn't like this *at all*. But if you know that you like peanut coated stuff, you might like it.
1. Heat oven to 400 degrees. Grease rectangular pan, 13x9x2".
2. Gradually stir juice into peanut butter in medium bowl. Stir in ginger. Dip chicken into peanut butter mixture, then coat with peanuts. Place in pan.
3. Bake uncovered 25 to 35 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.
We didn't like this *at all*. But if you know that you like peanut coated stuff, you might like it.