Panko Chicken with Peanut Sauce and Colorful Sesame Veggie Slaw

Summary

It’s amazing how easy homemade peanut sauce is. This recipe makes a little extra and it keeps for about a week. You can also cut the chicken breasts into strips, thread on bamboo skewers and bake – for a super-easy and fun appetizer.

DIRECTIONS

Preheat oven to 375°F.

Place chicken breasts on a baking sheet sprayed with non-stick cooking spray. Bake for about 16 to 20 minutes, or until chicken reaches an internal temperature of 165°F. Flip breasts halfway through cooking.

In a large bowl, whisk oil, vinegar and sugar together. Toss in coleslaw mix, cilantro and sesame seeds. Season to taste with salt and a little Asian chili sauce if desired for a spicy kick.

Meanwhile make the peanut sauce: In a small bowl, mix ingredients together until smooth. The sauce can be made up to 3 days in advance. Serve warm or at room temperature.

To serve, drizzle each chicken breast with about 1/4 cup peanut sauce and top with sesame coleslaw. Garnish with green onion.

Chef's Twist: If making skewers, cut each breast into 4 long strips and skewer. Place on sprayed baking sheet and cook for about 8 to 10 minutes, flipping skewers after 5 minutes. Serve with Peanut Sauce for dipping! A package of 2 breasts makes 8 skewers.