Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 6 \N | Boned chicken breast halves, split |
| ½ teaspoon | Salt |
| ½ teaspoon | Garlic salt |
| ¼ teaspoon | Ground white pepper |
| 3 tablespoons | All-purpose flour |
| 2 \N | Eggs |
| 2 tablespoons | Water |
| 2 cups | Roasted peanuts, ground |
| ¼ cup | Butter or margarine |
Preheat oven to 350F. Sprinkle chicken with salt, garlic salt, and white pepper; dredge with flour. Beat eggs with water. Dip chicken in egg mixture and roll to cover; then coat with ground peanuts, pressing lightly. Melt butter in a large skillet over medium-high heat. Add chicken; brown for 4 minutes on each side. Transfer to a shallow baking pan (if skillet handle is not oven-proof). Bake for 15 minutes.
Makes about 6 servings.
[Woman's Day MEALS IN MINUTES August 1985]