Honey Nut Chicken

We really liked this chicken recipe, despite the terrible picture I'm posting (does it look a little like a manatee to you?).  We were so ready to eat by the time I got finished cooking that I forgot to take a picture of it plated up nicely; my only option was to take a picture of the leftovers.  Sorry. 

It's based on an old Racheal Ray recipe, and it was so good!  We'll make this again.

Honey Nut Chicken

1/2 cup (or 2 small packages) honey roasted peanuts
1/2 cup plain bread crumbs
1 Tbsp grill seasoning blend
2 eggs
A splash of milk
2 tsp (or several drops) hot sauce
1/2 cup all-purpose flour
2-3 Tbsp vegetable oil
4 (6 to 8 oz) pieces of chicken breasts

Preheat oven to 350.  Put nuts, bread crumbs, and grill seasoning in food processor, and pulse to combine the nuts into bread crumbs.  Pour nutty breading onto a plate.  Beat eggs and milk with hot sauce in  a shallow dish.  Pour flour out on a plate.

Dust both sides of the chicken with flour.  Dip chicken into the egg mixture and then coat with the nutty breading.

Preheat a nonstick skillet over medium high heat.  Add vegetable oil to coat the bottom of the pan with a thin layer.  Brown chicken for 2 minutes per side in hot oil or until evenly light golden in color.  Transfer to a baking sheet and cook in oven until juices run clear and until chicken is cooked through, about 10-12 minutes.