Name: Crispy Peanut Butter Chicken with Strawberry-Barbecue Glaze & Herb Rice Pilaf
Prep time: 19 min
Cook time: 19 min
Total time: 38 min
Yield: 2 servings
Cuisine: american
Ingredients: 2 boneless, skinless chicken breasts (8 oz each, butterflied to 1/2 inch thickness); 1/2 cup peanut butter (creamy); 1/3 cup Pringles (crushed into fine crumbs); 2 large eggs (beaten); 1/4 cup all-purpose flour (from pasta/baking); 1/4 cup mixed nuts (chopped finely); 2 tablespoons sugar cookie dough (softened); 1 cup rice (cooked, cooled slightly); 1/2 cup strawberries (sliced, fresh or thawed); 1/3 cup barbecue sauce; 3 tablespoons apple butter/jam; 1/2 cup chicken broth (made from water and bouillon if needed); 2 tablespoons cream cheese (softened); 1 cup fresh spinach (chopped); 1/4 cup onion (minced finely); 2 tablespoons milk; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon garlic powder (if available in pantry); 2 tablespoons water (for glaze)

Crispy Peanut Butter Chicken with Strawberry-Barbecue Glaze & Herb Rice Pilaf

A bold American-Modern Creative fusion that combines savory and sweet elements: crispy peanut butter-crusted chicken served over herb-infused rice with a tangy strawberry-barbecue reduction, topped with candied Pringles crumble and toasted nuts. This dish playfully deconstructs comfort food while maintaining sophisticated flavor balance.

38 min

Medium

2 servings

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Taste Profile

Sweet7/10

Salty6/10

Sour3/10

Umami5/10

Spicy2/10

🥄 Texture

A crisp, crunchy crust from the crushed Pringles and chopped nuts gives a strong initial bite while the chicken inside remains tender and moist thanks to the peanut-butter layer. The strawberry-barbecue glaze is glossy and sticky, and the rice pilaf is soft and fluffy with occasional chewy/sweet bites from the crumbled sugar cookie dough.

👃 Aroma

Pronounced nutty/toasted notes from the peanut butter, Pringles and toasted nuts combine with sweet-fruity strawberry and apple butter aromas. Beneath that are savory chicken and onion scents with a light creamy tang from the cream cheese.

🍷 Pairs Well With

A crisp, acidic white wine such as Sauvignon Blanc or a dry Riesling to cut richness; alternatively a cold pilsner or citrusy sparkling water.

🥗 Side Dishes

A bright green salad with a tangy vinaigrette, a light pickled cucumber or cabbage slaw, or simply roasted/grilled vegetables (asparagus, broccoli) to provide freshness and balance.

Ingredients(20 items)

12 boneless, skinless chicken breasts (8 oz each, butterflied to 1/2 inch thickness)

21/2 cup peanut butter (creamy)

31/3 cup Pringles (crushed into fine crumbs)

42 large eggs (beaten)

51/4 cup all-purpose flour (from pasta/baking)

61/4 cup mixed nuts (chopped finely)

72 tablespoons sugar cookie dough (softened)

81 cup rice (cooked, cooled slightly)

91/2 cup strawberries (sliced, fresh or thawed)

101/3 cup barbecue sauce

113 tablespoons apple butter/jam

121/2 cup chicken broth (made from water and bouillon if needed)

132 tablespoons cream cheese (softened)

141 cup fresh spinach (chopped)

151/4 cup onion (minced finely)

162 tablespoons milk

171 teaspoon salt

181/2 teaspoon black pepper

191/4 teaspoon garlic powder (if available in pantry)

202 tablespoons water (for glaze)

Instructions

Prepare the peanut butter coating: In a shallow bowl, whisk together 1/2 cup peanut butter with 2 tablespoons milk until smooth and spreadable. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Create the crust mixture: Combine 1/3 cup crushed Pringles, 1/4 cup flour, 1/4 cup chopped nuts, and 1/4 teaspoon salt in another shallow bowl.

Prepare the egg wash: Beat 2 eggs in a third shallow bowl with 1 tablespoon water.

Bread the chicken: Pat chicken breasts dry. Spread the peanut butter mixture evenly on both sides of each chicken breast. Dip into egg wash, then coat thoroughly with the Pringles-nut mixture, pressing gently so coating adheres.

Cook the chicken: Heat a skillet over medium-high heat with 2 tablespoons oil (from nuts if available, or use water and cook covered). Place coated chicken in the pan and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and tent with foil.

Make the strawberry-barbecue glaze: In a small saucepan, combine 1/3 cup barbecue sauce, 1/2 cup sliced strawberries, 3 tablespoons apple butter/jam, and 2 tablespoons water. Heat over medium heat for 3-4 minutes, stirring occasionally, until strawberries soften and sauce thickens slightly. Remove from heat and stir in 2 tablespoons softened cream cheese until smooth.

Prepare the herb rice pilaf: In a saucepan, combine 1 cup cooked rice, 1/2 cup chicken broth, minced onion (1/4 cup), and chopped spinach (1 cup). Heat over medium for 3-4 minutes, stirring gently, until spinach wilts and rice is heated through.

Add the sweetened element: Crumble 2 tablespoons softened sugar cookie dough into small pieces and fold gently into the rice pilaf for subtle sweetness and texture contrast.

Plate the dish: Divide rice pilaf between two plates. Top each with one chicken breast. Drizzle strawberry-barbecue glaze over the chicken. Garnish with extra toasted nuts and a few additional Pringles crumbles for textural contrast.

Serve immediately while chicken is warm and glaze is slightly glossy.