Asian Peanut Crusted Chicken - cooking recipe

Ingredients

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

Preparation

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.
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.
Place in a 13-in. x 9-in. x 2-in. baking pan coated with cooking spray. Bake, uncovered, at 350\u00b0 for 25-30 minutes or until juices run clear.