HONEY DIJON PEANUT-CRUSTED CHICKEN
2 T. butter or margarine
1/2 C. plain yogurt
2 T. honey
1 T. Dijon mustard
1/3 C. flour
1/3 C. finely chopped dry-roasted peanuts
1/2 tsp. paprika
4 boneless, skinless chicken breast halves or legs
1/4 C. whole dry-roasted peanuts
Preheat oven to 350ºF. Place butter or margarine in 13 x 9-inch baking dish in oven while preheating. Remove when butter is just melted; set aside.
In a small bowl or pie plate, combine yogurt, honey and mustard, mixing until smooth; set aside.
In another bowl or pie plate, combine flour, chopped peanuts, paprika, salt and pepper. Coat chicken in yogurt mixture, covering both sides, then dredge in flour mixture.
Place chicken in prepared baking dish, turning to coat with melted butter or margarine. Bake 30 to 35 minutes or until juices run clear.
Makes 4 servings.