Honey Nut Chicken-BBQ Succotash-Mini Mud Pie

Honey Nut Chicken

This recipe comes from Rachael Ray and her show:
30 Minute Meals Episode: Cultivating the Cook in You
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_28737,00.html

I just love the idea that everything including dessert is done
in 30 minutes, unfortunately she relies on bagged lettuce and
spinach so some of my prep time will run longer.
For more great recipes:
http://web.foodnetwork.com


4 ounces, 2 small packages, honey roasted peanuts, about 2/3 cup
1/2 cup plain bread crumbs
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning by McCormick)
2 eggs
A splash half-and-half or whole milk 2 teaspoons
hot sauce, several drops
1/2 cup all-purpose flour
2 to 3 tablespoons vegetable oil
4 (6 to 8-ounce) pieces of chicken breast
Barbequed Succotash, recipe follows

Preheat oven to 350 degrees F.
Put nuts, bread crumbs and grill seasoning in food processor
and pulse grind to combine the nuts into bread crumbs.
Pour nutty-breading onto a plate.
Beat eggs and half-and-half or milk with hot sauce in a shallow dish.

Pour flour out on a plastic board or plate.
Dust both sides of the chicken with flour.
Dip the chicken into the egg mixture and then coat with the
nutty-breading.

Preheat a nonstick skillet over medium high heat.
Add vegetable oil to coat the bottom of the pan with a thin layer,
2 or 3 turns of the pan.

Brown chicken pieces 2 minutes on each side in hot oil or until
evenly light golden in color.

Transfer to a baking sheet and cook in oven until juices run
clear and breasts are cooked through, about 10 to 12 minutes.

Serve with Barbecued Succotash.

Barbecued Succotash:
1 tablespoon extra-virgin or vegetable oil, 1 turn of the pan
1/2 red onion, chopped
1 red bell pepper, seeded and chopped
1 (14-ounce) can black beans, rinsed and drained
1 (10-ounce) box frozen corn
Salt and pepper
1/4 cup smoky barbecue sauce
2 tablespoons chopped chives, parsley or cilantro leaves, for garnish

Heat a medium skillet over medium high heat.
Add onions and peppers and saute 5 minutes.
Add beans and corn and season with salt and pepper.
When corn heats through, add barbecue sauce.
Stir to combine and serve succotash with chopped chives,
parsley or cilantro to garnish.

Yield: 4 servings - Prep Time: 5 minutes
Cook Time: 10 minutes - Ease of preparation: easy

Dessert is Mini Mud Sandwiches
(Like Mud Pie, but smaller...)
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_28739,00.html
16 chocolate covered graham cracker cookies
1 pint coffee ice cream, softened in microwave for 15 to 20
seconds on high

Set 8 cookies on a plate.
Top with 8 small scoops coffee ice cream.
Set another cookie in place on top of each scoop.
Lightly press down to set mini sandwiches.
Serve or individually wrap and freeze.