Peanut Crusted Chicken with Almond Rice Pilaf

Using the almonds and peanuts creates a complimentary taste and great crunch for both the chicken and the rice side dish.

Ingredients

• 4 boneless skinless chicken breasts
• 1/3 cup peanuts
• 1/3 cup bread crumbs (Like Panko)
• 2 eggs
  
• 1/4 cup toasted almonds
• 1/2 cup brown rice
• 2 shallots chopped
  
• 1 tablespoon olive oil
  
• 1 1/2 cup chicken broth
• 1 tablespoon dried cilantro
• salt and pepper
  

Directions

• Heat oil in small pot
• Sweat shallots in oil 2-3 minutes, add rice, chicken broth, toasted almonds, dried cilantro and salt and pepper bring to a boil and then reduce and simmer until done.
• Combine bread crumbs and peanuts in food processor and process until same consistency.
• Whisk eggs and a generous amount of salt and pepper.
• Preheat grill to 350°F
• Dredge chicken in egg mixture, then breadcrumb mixture, cook on grill until done approximately 6 minutes per side.
• Serve immediately
  

Serves 4