Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 6
- 1/4 cup butter, melted
- 3 Tbsp. honey
- 1/2 cup finely chopped salted peanuts or other salted nuts
- 1-1/4 cups finely crushed cornflakes
- 1 tsp. dried thyme leaves
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 6 boneless, skinless chicken breasts
Preheat oven to 400 degrees F. Place chicken breasts between sheets of waxed or parchment paper and pound until about 1/3" thick. Combine butter and honey in shallow pan and mix well. Combine remaining ingredients in another pan. Dip boneless, skinless chicken breasts in butter mixture, then roll in crumb mixture to coat.
Place coated chicken on a wire rack on a jelly roll pan.
Bake for 19-24 minutes until chicken registers 160 degrees F on a meat thermometer. Cover and let stand for a few minutes to let the heat rise and juices distribute, then serve.