For a time, it was considered wise to avoid peanuts because of their fat content. Times have changed. Health conscious people now know that peanuts hold no damaging cholesterol. Their high protein content makes them a good choice for anyone, particularly for vegetarians.
Technically, peanuts belong to the legume family as do peas and green beans, but some people wonder whether peanuts should be in a food group of their own. In addition to protein, they contain vitamin E, niacin, riboflavin, and important minerals.
A study published in the International Journal of Obesity shows that eating peanuts is a valuable way to control hunger without weight gain.
Once considered only fit for animal feed, scientist George Washington Carver spent his life finding better uses for peanuts.
Try this easy recipe.
Peanut-Crusted Chicken
This is a variation of a popular Oriental dish, peanut pork. Peanut-encrusted chicken is high in protein, low in fat and has all natural ingredients.
4 boneless, skinless chicken breast fillets
1 cup salted peanuts
2 tablespoons Canola oil
4 tablespoons honey
Using a blender or coffee grinder, reduce the peanuts to a coarse mixture. Do not over grind or you will end up with dry peanut butter.
Lightly salt and pepper the chicken breast fillets and brush on a coating of honey for binding and flavor. Roll in the coarsely chopped peanuts and press the coating into the chicken with the back of a tablespoon.
Coat a deep frying pan with Canola oil and bring heat to high. Place the chicken in the skillet, reduce heat to half, and cook until golden brown, or about half an hour to 45 minutes.
This dish can also be baked, eliminating the use of the Canola oil. Bake the fillets at 350 degrees for 45 minutes or until crusty brown on top. The dish can be sliced and served piping hot as an entree or it can be served with your favorite dipping sauce as an appetizer.
