Recipe to Try: Crispy Peanut Butter and Panko Crusted Chicken

PB Panko Chix Wine 2Lizette Leanza, the writer of Atlanta food blog “Gourmet Uncorked,” knows the value of a tasty, healthy meal. “Growing up in New Orleans and having spent my entire life in the South, I’ve had more than my share of fried chicken,” Leanza says. “But sometimes I want something a little healthier on my plate without sacrificing a single ounce of taste or crunch.” This dish fits the bill, she says. And as the name of her blog suggests, Leanaza knows exactly which wine pairings will complement this tasty dish. For red-lovers, she recommends “a light-bodied, fruit-forward wine to balance the savory flavors, like a Gamay, Pinot Noir or Zinfandel.” If you’re a fan of white, she says, go for “an acidic, aromatic wine like an un-oaked Chardonnay, dry Chenin Blanc or dry Riesling.”


2 boneless, skinless chicken breasts

Sea salt to taste

Fresh black pepper to taste

3 Tbs peanut butter

1 cup panko bread crumbs


Pre-heat the oven to 425 degrees.

Season the chicken breasts with salt and pepper.

Coat the chicken breasts with peanut butter. Dip the chicken breasts in the pank bread crumbs, pressing on them to coat well. Set them on a baking sheet that has been prepped with non-stick spray.

Bake in the oven for 25 minutes. If the chicken is browning too fast, cover it with aluminum foil for the remainder of the cooking.

Serve with your favorite peanut sauce or honey mustard.

- Courtesy of Lizette Leanza,

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