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Peanut Chicken on Skewers
by Devin Lee
serves: 6
  Some Like It Hot p. 170
Ingredients:
  6   chicken breast halves
  1/2 Cup   chunky peanut butter
  1/2 cup   peanut oil
  1/4 cup   white wine vinegar
  1/3 cup   soy sauce
  1/3 cup   lemon juice
  4 cloves   garlic, mined
  8 sprigs   cilantro
  2 t   red pepper flakes
  2 t   chopped fresh ginger
  1/2 cup   flour
  1/2 t   salt
  1/4 t   pepper
  1   egg white
  3 T   grainy mustard, divided
  1/2 cup   finely ground pecans
  1/2 cup   fresh bread crumbs
  2   chicken breasts, skinned/boned
  2 T   butter
  1/4 cup   heavy cream
Directions:
  Peanut Chicken on Skewers
Combine marinade ingredients in food processor or blender. Blend well. Pour over chicken; refrigerate overnight. Soak skewers in water for 15min. Skewer chicken. Grill over hot coals (or indoor grill) for 8-10 minutes, turning once.
Pecan Chicken
In a shallow bowl, combine the flour, salt, and pepper. In a second bowl, blend the egg white with 2T of the mustard. In a 3rd shallow bowl, combine the pecans and bread crumbs. Dredge each chicken breast in the flour, shaking off excess. Next, dip into egg mixture to coat. Finally, dredge in pecan mixture, pressing so the coating adheres to both sides of the breast. Place chicken on the rack; store uncovered in the refrigerator. In a medium skillet, melt the butter over medium-high heat. When the foam subsides, add the chicken breasts. Cook on one side until crisp and brown, about 3 minutes. Reheat to medium low, turn chicken, and continue cooking for about 5 minutes. Meanwhile, in a small saucepan, warm cream over medium heat. Add the remaining 1T of mustard and a pinch of pepper; cook until thoroughly warmed. To serve, slice breasts on the diagonal and fan out. Serve sauce separately.