I always see recipes with peanuts and chicken or chicken with some sort of peanut sauce.  Well, being someone who cannot eat nuts I usually skip right over those recipes and think about how amazing they must taste.  Monday, I noticed my jar of Sunbutter in my fridge and thought, why don't I just you this instead of peanut butter.  I am not sure why I had never thought of it before, I use Sunbutter in my baking and on sandwiches so why not in my cooking.  Mum ingredient #1-check.  Now to think of what to put with it, well as you can clearly see by the photo on the top of this post, I paired it with pineapple.  I must admit, I was skeptical of this pairing but it proved to be a unique and tasty dinner!

For you "not allergic to nuts" people, you could use peanut butter instead of the Sunbutter.  If you use Sunbutter, I want to warn you of the price because it is higher than normal peanut butter, thus not as budget friendly.  I am sure others with allergies will agree that the $6.00 for a 16 ounce container is worth it to have something that tastes so good, yet won't send you into an allergic reaction. 


Ingredients:
1 1/2 pounds boneless skinless chicken breasts
1/2 cup of Sunbutter
2/3 cup of panko bread crumbs
1/3 cup of instant mashed potatoes
1/2 fresh pineapple cut up
Agave Nectar-I forgot to measure, but I am guessing 3 Tablespoons 
non-stick spray
oven safe pan

Directions:
-Preheat oven on BROIL

-Place Sunbutter, bread crumbs and instant potatoes in a bowl and mix well
-Place chicken in an oven safe pan 
-Pat Sunbutter mixture on top of the chicken breasts, you will use it all, so pile it on there!
-Place in the oven for 10 minutes, reduce stove temperature to 400 degrees, bake for another 5-10 minutes (or until done)
-Place pineapple and agave nectar in a pan, heat on medium until pineapple is soft

Plating:
-Place chicken on your plate
-Top with desired amount of pineapple




Healthy Eatings, 



Rachel
 


Comments




Leave a Reply