Asian Peanut Crusted Chicken

• 1/4 cup reduced sodium soy sauce
• 2 tablespoons rice wine vinegar
• 3 garlic cloves, minced
• 1 green onion, thinly sliced
• 1 tablespoon honey
• 1 teaspoon ginger, minced
• 4 (4 ounce) boneless skinless chicken breast halves
• 1/2 cup panko breadcrumbs (Japanese)
• 1/4 cup unsalted peanuts, chopped
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper

1. In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for up to 4 hours.
2. In another large resealable plastic bag, combine the bread crumbs, peanuts, paprika and pepper. Drain and discard marinade. Add chicken to crumb mixture, one piece at a time, and shake to coat.
3. Place in a 13-in. x 9-in. x 2-in. baking pan coated with cooking spray. Bake, uncovered, at 350u0b0 for 25-30 minutes or until juices run clear.

soy sauce, rice wine vinegar, garlic, green onion, honey, ginger, chicken breast halves, breadcrumbs, unsalted peanuts, paprika, pepper

Taken from www.food.com/recipe/asian-peanut-crusted-chicken-344971 (may not work)