Quick, Easy and Delicious--Peanut Butter Chicken
Who thought up this recipe is open for discussion. If you ask my father, he will say he did. If you ask me, I will say I did. This is one of the few things we disagree on. We both love Mom, country and God...and this recipe. We agree dogs are one of God's best gifts, my kids are wonderful, and other drivers need to learn how to drive. But when it comes to this recipe we agree to disagree.
Regardless of who the recipe originated with, it is a wonderful dish to make when you have some unexpected company. There is minimal prep time and the results are loved by both adults and children. I once had a co-worker (who had moved to Germany) call me from Germany to ask for this recipe.
1 1/3 cups Fat-Free Italian Dressing (I like Kraft Zesty Italian)
6 Tblsp Sugar
6 Tblsp Creamy Peanut Butter
2 Tblsp Soy Sauce
1/4 to 1 tsp Crushed Red Pepper
4 Boneless Skinless Chicken Breasts or Thighs
Assemble the Dish
Preheat the oven to 350 degrees.
Put the chicken in a baking pan.
Mix the other ingredients together. Mix them well so that you have a smooth sauce.
Pour the sauce over the chicken.
Cover and bake for 45 minutes.
Yes, It's That Easy!
This dish is so easy to make that you will have time to pick up the house, shower and dress for dinner before that unexpected company arrives. The results are fabulous. I always make this with rice and a salad or vegetable. Your company (or family) will think you slaved for hours to make something that tastes so good!
My son insists on having this dish for his birthday every year. I have made it for potlucks and it is always a favorite. I cube the chicken when I make it for potlucks. You can make it and put it in a crockpot on low to keep it warm. Just remember to stir it at least every hour.
The reason I use fat-free italian dressing is because there is a lot of fat in peanut butter.
The amount of crushed red pepper you add will depend on how spicy you like your food. I usually use the full teaspoon, and my children love it. When they were younger they would complain about it being too spicy if I put more than 1/2 teaspoon in.
You can make this with frozen chicken breast also, just increase the baking time to 1 hour.