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Serves four

For the chicken

2 cups popped popcorn

½ cup roasted, salted peanuts, chopped

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1 large egg

1 teaspoon low-sodium soy sauce (may substitute kosher salt, to taste)

1 clove garlic, minced

½ teaspoon hot pepper sauce

3 tablespoons vegetable oil

4 boneless, skinless chicken breasts, trimmed of excess fat and tenderloins (1¾ pounds total)

For the sauce

3 tablespoons creamy peanut butter

3 tablespoons honey

2 tablespoons low-sodium soy sauce

2 tablespoons fresh lime juice (from 1 lime)

½ teaspoon hot pepper sauce

1. For the chicken: Preheat the oven to 350 degrees.

2. Process the popcorn in a blender or food processor until it is coarsely ground, then transfer it to a wide, shallow dish and stir in the chopped peanuts.

3. Whisk together the egg, soy sauce, garlic and hot pepper sauce in a separate shallow dish.

4. Working with one at a time, pound each chicken-breast half between two pieces of plastic wrap to a thickness of about ½ inch. Dip first in the egg mixture, then in the popcorn mixture to coat well. Discard the wet and dry coating mixtures.

5. Heat the oil in a large, ovenproof skillet over medium-high heat. Working in batches as needed, cook the coated chicken-breast halves for about three minutes, undisturbed, on each side. Place all of the chicken-breast halves in the skillet, then transfer to the oven and cook (uncovered) for 15 minutes or until the chicken is just cooked through.

6. Let the chicken rest for five minutes while you make the sauce: Whisk together the peanut butter, honey, soy sauce, lime juice and hot pepper sauce in a liquid measuring cup to form an emulsified, thick sauce.

7. Cut each chicken-breast half crosswise into thick slices, if desired, and serve with the sauce.

Nutritional information per serving: 540 calories, 54 g protein, 23 g carbohydrates, 27 g fat, 5 g saturated fat, 155 mg cholesterol, 500 mg sodium, 2 g dietary fiber, 15 g sugar

Adapted by The Washington Post from a recipe at

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