Now onto the chicken recipe, also another apology, I'm on a diet and you'll probably be seeing a lot of chicken and fish recipes because I need to lose this extra weight I've been carrying for the past four years. This recipe came from my Robin Takes 5 cookbook. Each recipe has five ingredients (sometimes six), and they are all very simple and quick to do.
I wasn't a big fan of this chicken recipe, I still ate it all, but I don't think it's a recipe I will ever make again. I don't know what I didn't like about it, the peanuts or the sauce. I think it was the sauce, I really hated the texture and the blandness that came with it. But hey, you might like it!
Here's what you'll need:
4 boneless, skinless chicken breast halves (about 5 ounces each)
1 tablespoon olive oil
1 cup finely chopped dry-roasted salted peanuts
1 cup reduced-sodium chicken broth
1 cup fresh cilantro leaves
2 cloves garlic, chopped
Preheat oven to 375 degrees.
Brush the chicken all over with the oil and transfer the chicken to a shallow baking dish. Season the top of the chicken with salt and freshly ground pepper. Arrange the peanuts all over the top of the chicken.
Meanwhile, combine the broth, cilantro, and garlic in a blender and puree until smooth. Transfer the mixture to a small saucepan and set the pan over medium heat. Bring to a simmer and cook for 5 minutes. Season to taste with salt and freshly ground black pepper.