I had defrosted chicken tonight but really had no plan. I desperately need to go to the grocery store and have been holding out until both kids are in school (tomorrow I will go.) I searched online for something simple to make with any of the ingredients I had and I found an unusual combination. This dish has salsa and peanut butter in it. We always have peanut butter in our house! I have made a similar dish to this before it was for a pork mole. This actually came out pretty good. It is a Thai peanut chicken that I served over a confetti rice (rice with whatever veges I had in the house) and topped with cilantro and shredded carrots. The kids devoured it. I asked sweet girl to guess what was in the sauce and she tasted it looked at me and said,"peanut butter." What a palate :)
Thai Peanut Chicken
1-1 1/2 lbs chicken3/4 cup salsa
1/4 cup peanut butter
1/8 cup lime juice
1 tablespoon soy sauce
1 teaspoon grated ginger root
1/8 cup chopped peanuts
1/8 cup chopped fresh cilantro
Heat oven to 375°F. Spray pan with cooking spray. Place chicken in a single layer in pan.
Mix salsa, peanut butter, lime juice, soy sauce and ginger root; spoon over chicken.
Cover and bake 30 minutes. Turn chicken pieces and spoon pan sauces over chicken. Bake uncovered 20 to 30 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with peanuts and cilantro.
I used some chicken tender strips that I had so the timing was much shorter, about 35 minutes total.