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3 chicken breasts or thighs, boned and cut into halves
3/4 cup dry roasted peanuts
1 cup cornflake crumbs
1/2 cup buttermilk-based salad dressing
Paprika, if desired
Place peanuts in blender and chop fine. Combine crumbs and peanuts. Place on piece of wax paper. Dip chicken pieces in dressing and then into crumb mixture. Arrange in an oiled 7 x 11-inch baking dish. Bake at 325 degrees F for 1 hour. Sprinkle with paprika.
Makes 6 servings.
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