Rachael Ray's Honey Nut Chicken

• 4 ounces honey roasted peanuts, about 2/3 cup
• 12 cup plain breadcrumbs
• 1 tablespoon McCormick grill seasoning
• 2 eggs
• 1 dash half-and-half or 1 dash whole milk
• 2 teaspoons hot sauce, several drops
• 12 cup all-purpose flour
• 2 -3 tablespoons vegetable oil
• chicken breast

1. Preheat oven to 350 degrees F.
2. Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs.
3. Pour nutty-breading onto a plate.
4. Beat eggs and half-and-half or milk with hot sauce in a shallow dish.
5. Pour flour out on a plastic board or plate.
6. Dust both sides of the chicken with flour.
7. Dip the chicken into the egg mixture and then coat with the nutty-breading.
8. Preheat a nonstick skillet over medium high heat.
9. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan.
10. Brown chicken pieces 2 minutes on each side in hot oil or until evenly light golden in color.
11. Transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through, about 10 to 12 minutes.

honey, breadcrumbs, grill seasoning, eggs, milk, hot sauce, flour, vegetable oil, chicken breast

Taken from www.food.com/recipe/rachael-rays-honey-nut-chicken-341719 (may not work)