THAI CHICKEN WITH SPICY PEANUT SAUCE
Makes 4 servings
3 tablespoons margarine or butter
1 cup Original Bisquick(R)
1 1/2 teaspoons curry powder
1 1/2 teaspoons garlic powder
1 teaspoon ground ginger
4 boneless skinless chicken breast halves (about 1 1/4 pounds) 1/3 cup
milk
Spicy peanuts sauce (below)
2 tablespoons cocktail peanuts, finely chopped
1. Heat oven to 425°. Melt margarine in rectangular baking dish, 13
x 9 x 2 inches, in oven.
2. Mix Bisquick, curry powder, garlic powder and ginger. Dip chicken
into milk, then coat with Bisquick mixture. Place in dish.
3. Bake uncovered 20 minutes; turn chicken. Bake about 10 minutes longer
or until juice of chicken is no longer pink when centers of thickest
pieces are cut. While chicken is baking, make Spicy Peanut Sauce. Serve
sauce over chicken. Sprinkle with peanuts.
Spicy Peanut Sauce
1/2 cup plain yogurt
1/4 cup creamy peanut butter
1/2 cup milk
1 tablespoon soy sauce
1/8 teaspoon ground red pepper (cayenne)
Mix all ingredients in 10-inch nonstick skillet. Cook over medium heat 3
to 4 minutes, stirring occasionally, until mixture begins to thicken.
HIGH ALTITUDE (3500 to 6500 feet): No changes.
NUTRITION FACTS: 1 Serving:; Calories 510 (Calories from Fat 260); Fat
29g (Saturated 7g); Cholesterol 0mg; Sodium 950mg; Carbohydrate 27g
(Dietary Fiber 2g); Protein 37g
% DAILY VALUE:; Vitamin A 16%; Vitamin C 0%; Calcium 18%; Iron 14% DIET
EXCHANGES:; 1 1/2 Starch; 5 Lean Meat; 3 Fat
BETTY'S TIP: Entertaining? Serve this spicy chicken over hot cooked
jasmine rice with steamed carrots and broccoli or broccolini, a new kind
of broccoli, with sparse flowerets.
May the spirit of Christmas bring you peace,
The gladness of Christmas give you hope,
The warmth of Christmas grant you love Merry Christmas~Angelique~
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