This is the recipe that won Pam McNaull a Peanut Association Cooking Contest in 1985. The original recipe calls for 8 chicken breasts, 1 cup butter, 2 3 / 4 cups stuffing mix and 2 cups peanuts. People are a little more health conscious these days so we cut a lot of fat by using less butter and fewer peanuts; the flavor is still delicious. You can also cut back on the stuffing mix as we have here. • 1 / 2 cup sour cream or low-fat sour cream • 1 tablespoon Worcestershire sauce • 1 tablespoon lemon juice • 1 / 2 teaspoon paprika • 1 / 4 teaspoon garlic powder • Dash fresh-ground black pepper • 4 boneless skinless chicken breasts • 1 / 2 cup herb stuffing mix • 1 / 2 cup chopped unsalted roasted peanuts • 1 / 4 cup butter, melted Preheat oven to 350 degrees. Mix together the sour cream, Worcestershire sauce, lemon juice, paprika, garlic powder and black pepper. Dip chicken breasts into the sour cream mixture to coat. Dip one side of each chicken breast in the stuffing mix and then dip the same side into the peanuts. Place, dipped side up, in a single layer in a baking dish and pour butter over all. Bake 40 to 45 minutes until golden and the chicken is cooked through. Makes 4 servings. Per serving with regular sour cream: 582 calories, 49 percent calories from fat, 31 grams total fat, 13 grams saturated fat, 195 milligrams cholesterol, 12 grams carbohydrates, 2 grams total fiber, 3 grams total sugars, 10 grams net carbs, 59 grams protein, 282 milligrams sodium. Per serving with low-fat sour cream: 562 calories, 46 percent calories from fat, 29 grams total fat, 12 grams saturated fat, 185 milligrams cholesterol, 13 grams carbohydrates, 2 grams total fiber, 4 grams total sugars, 11 grams net carbs, 60 grams protein, 292 milligrams sodium.
Mark Randall / Sun Sentinel
Copyright © 2017, Los Angeles Times