• 1 pound boneless, skinless chicken breasts, cut into 1/2" x 2" strips
• 1 cup flour
• 1 egg white, beaten
• 2 tsp. peanut butter
• 1 Tbsp. purchased Vidalia onion salad dressing
• 3/4 cup dry bread crumbs
• 3/4 cup finely chopped salted peanuts
• 1/2 tsp. chili powder

To serve: lettuce leaves, Peanut Onion Sauce (below), lemon zest and parsley

Preheat oven to 400 degrees. Dredge chicken strips in flour, dip in a mixture of egg white, peanut butter and Vidalia onion salad dressing, then coat with a mixture of bread crumbs, peanuts and chili powder. Place on a greased cookie sheet and bake until cooked through 20-25 minutes. Serve piled on a plate that has been lined with lettuce, add a small cup of the Peanut Onion Sauce and garnish with long strands of lemon zest and some sprigs of fresh parsley.

Peanut Onion Sauce

• 3 Tbsp. peanut butter
• 1/3 cup Vidalia onion salad dressing
• 1/2 tsp. soy sauce
• 1 Tbsp. snipped parsley
• 1/2 cup sour cream or yogurt

Yield: 4 Appetizer Servings