Ingredients

• 2 cups popped popcorn
• 1/2 cup chopped peanuts
• 1 egg
• 1 teaspoon soy sauce
• 1 clove garlic, minced
• 1/2 teaspoon hot pepper sauce
• 3 tablespoons vegetable oil
• 4 (1 3/4 pounds) boneless, skinless chicken breasts

Directions

For the Thai Peanut Sauce:

1. Mix 3 tablespoons peanut butter, 3 tablespoons honey, 2 tablespoons soy sauce, 2 tablespoons lime juice and 1/2 teaspoon hot pepper sauce in a small bowl until smooth.
2. Preheat oven to 350 degrees Fahrenheit.
3. Process popcorn in a blender or food processor until ground.
4. Pour ground popcorn into a shallow dish; stir in peanuts and set aside.
5. In another shallow dish, whisk egg, soy sauce, garlic and hot pepper sauce until blended; set aside. Heat oil in a large, oven-proof skillet over medium-high heat.
6. Dip chicken breasts first in egg mixture and then in popcorn mixture until well coated.
7. Place in skillet and brown on both sides; about 3 minutes per side.
8. Place skillet in oven 15 minutes or until chicken is cooked through.
9. Serve with Thai Peanut sauce.

Nutrition Facts

Per 1 cup:
580 calories 
33 g total fat 
6 g saturated fat 
155 mg cholesterol 
780 mg sodium 
22g carbohydrates 
3 g fiber 
15 g sugar 
51 g protein 
613 mg potassium