THAI PEANUT CHICKEN

THAI PEANUT CHICKEN

4 boneless skinless chicken breasts (about 1 1/4 lb)
1/2 cup Progresso plain panko crispy bread crumbs
1/2 cup finely chopped dry-roasted peanuts
1/4 cup purchased peanut sauce
2 tablespoons mayonnaise
Fresh cilantro, if desired
Additional purchased peanut sauce, if desired

1. ============ ========

Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick.
2. In shallow dish, mix together 1/4 cup peanut sauce and mayonnaise. In another shallow dish, mix together panko and peanuts. Dip chicken in peanut sauce mixture, then dip in panko mixture. Place on baking sheet.
3. Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown. Garnish with cilantro. Serve additional peanut sauce as a dipping sauce.