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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - June 18, 2010

Thai Chicken with Spicy Peanut Sauce

Serves: 4


  Download this recipe.

3 tablespoons margarine or butter
1 cup Original Bisquick®
1 1/2 teaspoons curry powder
1 1/2 teaspoons garlic powder
1 teaspoon ground ginger
4 boneless skinless chicken breast halves (about 1 1/4 pounds)
1/3 cup milk
Spicy peanut sauce (below)
2 tablespoons cocktail peanuts, finely chopped

1. Heat oven to 425°. Melt margarine in rectangular baking dish, 13 x 9 x 2 inches, in oven.

2. Mix Bisquick, curry powder, garlic powder and ginger. Dip chicken into milk, then coat with Bisquick mixture. Place in dish.

3. Bake uncovered 20 minutes; turn chicken. Bake about 10 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. While chicken is baking, make Spicy Peanut Sauce. Serve sauce over chicken. Sprinkle with peanuts.

Spicy Peanut Sauce
1/2 cup plain yogurt
1/4 cup creamy peanut butter
1/2 cup milk
1 tablespoon soy sauce
1/8 teaspoon ground red pepper (cayenne)

Mix all ingredients in 10-inch nonstick skillet. Cook over medium heat 3 to 4 minutes, stirring occasionally, until mixture begins to thicken.

BETTY'S TIP: Entertaining? Serve this spicy chicken over hot cooked jasmine rice with steamed carrots and broccoli or broccolini, a new kind of broccoli, with sparse flowerets.

From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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