Week 50 - Peanut Crusted Chicken

The Recipe
2 tbsp soy sauce
1 tbsp white wine vinegar (I didn't have any, so I used apple cider vinegar instead)
2 cloves garlic, chopped
1/2 green onion, thinly sliced
1/2 tbsp honey
1/2 tsp gingerroot
2 chicken breast halves
1/4 cup bread crumbs
2 tbsp chopped peanuts
1/8 tsp paprika
1/8 tsp black pepper
1 can stewed tomatoes
1 can corn

In a bag, combine the first 7 ingredients (soy sauce through chicken breast halves). Close bag, turn to coat and marinate in fridge - the original recipe said 4 hours, but I ended up leaving it overnight.
Preheat oven to 175C.
In another bag combine bread crumbs, peanuts, paprika and black pepper. Remove chicken from marinade (saving the marinade) and add to the crumb mixture, shaking thoroughly to coat each piece. Place chicken in an oven proof dish and bake for 25-30 minutes until the chicken is done.

Meanwhile add remaining marinade, stewed tomatoes and the can of corn to a small pot, bring to a boil and then leave to simmer while the chicken is cooking, stirring occasionally.

Serve with rice.

The Verdict
Oven-baked chicken often gets dry, but the breading and marinade kept this nice and moist. I loved the chicken, but think it might go better with another side dish... I shall have to consider what that might be. Oh, and next time it definitely needs more peanuts and less bread crumbs - the ratio was a tad off there.