Ingredients
1/4 cup reduced-sodium soy sauce2 tablespoons rice vinegar3 garlic cloves, minced1 green onion, thinly sliced1 tablespoon honey1 teaspoon minced fresh gingerroot4 boneless skinless chicken breast halves (4 ounces each)1/2 cup panko bread crumbs1/4 cup chopped unsalted peanuts1/4 teaspoon paprika1/4 teaspoon pepper
Preparation
In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for up to 4 hours.
In another large resealable plastic bag, combine the bread crumbs, peanuts, paprika and pepper. Drain and discard marinade. Add chicken to crumb mixture, one piece at a time, and shake to coat.
Place in a 13-in. x 9-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear.
