The Peanut Chicken:
1 slice of stale bread
1/3 c peanuts
salt & white pepper
2 boneless, skinless, split chicken breasts
Preheat the oven to 475* F. Line a baking sheet with oiled aluminum foil or use a non-stick baking sheet.
Pulse the bread, peanuts, salt and pepper in a blender or food processs, until just crumbled; trasfer the mixture to a shallow bowl or pan big enough to lay a chicken breast in. In another wide, shallow bowl, whisk the egg. Dip the chicken breasts in the egg, then dredge them in the peanut mixture.
Place the chicken on the prepared pan. Bake them for about 20 minutes, turning them about half way through. The chicken is done when any liquid that runs out when pierced with a knife is clear.
The Pineapple Rice:
1/2 medium white onion, chopped finely
1 Tablespoon butter
2 cloves garlic, chopped
1 1/2 cups uncooked, long grain rice
2-3 T curry powder
3 T soy sauce
1 chicken boullion cube
3 1/2 c water
1/2 c green onion, chopped finely
3/4 c pineapple chunks
In a medium-sized sauce pan that has a lid, saute the onion and garlic in the butter. Add the rice, curry powder, soy sauce, boullion and water. Bringing the mixture to a boil; reduce the flame to low. Allow the rice to cook for 15-20 minutes, until almost all of the water is absorbed. Stir in the green onion and pineapple chunks, and replace the lid until all of the liquid is absorbed.
You can sprinkle the rice with shredded coconut and chopped peanuts if you like.
I also made a simple sauce with flour, butter, cream, and curry powder to drizzle on the chicken.