"I Can't Believe It's Not Peanut Butter" Chicken Recipes

When you can't eat the food you used to love, it's nuts how often you think about it. You also discover a willingness to shell out for the more expensive alternatives just to get a fix for the cravings because anything else simply walnut do. Oh man, totally cracking myself up here. I feel like Lisa would be really proud of my puntastic opening lines, but I digress.

My point is that when we had to remove nuts from our home because of my son's life-threatening allergies, I found that I really missed those kinds of flavours. No more peanut butter on toast, no more Thai peanut curry sauces, or almonds in my salads. What I also found was that soy and sunflower butter replacements are actually really, really yummy.

We use WOWButter (absolutely not sponsored) primarily and in most recipes, it's the perfect replacement for peanut butter. It even works in peanut butter cookies, and is totally safe for peanut- and nut-allergic folks.

Today I'm sharing two of my favourite chicken recipes that I hope you all love, too!

"Can't Believe It's Not Peanut Butter" Chicken Fingers

Ingredients:

3 boneless, skinless chicken breasts cut into strips
4 cups crushed corn flake cereal
4 eggs, whisked
2 cups all-purpose flour
1 tsp kosher salt
1 tsp ground pepper
1/2 cup milk (can be replaced with milk alternative like soy or rice milk if necessary)
3/4 cup peanut butter replacement (I use WOWButter)

Preheat oven to 350.

Add salt and pepper to flour, and whisk together.

Combine milk and WOWButter until creamy.

Dredge chicken through the flour, then into the eggs.

Coat the strips well in the WOWButter/milk mixture.

Coat in crushed Corn Flakes.

Place strips on parchment paper-lined baking sheet and when all the strips are coated, bake for 30 minutes, or until chicken is thoroughly cooked.

Serve with dipping sauces like honey-mustard (make your own by combining regular yellow mustard and honey, or even dijon and honey) or ranch dip.

Serves 4

"Can't Believe It's Not Peanut Butter" Chicken Satay

Ingredients

3 boneless, skinless chicken breasts cut into pieces
3 tbs soy sauce
3 tbs honey
1/2 cup WOWButter

Preheat oven to 350 or start up the grill.

Put pieces of chicken onto wooden skewers

Combine WOWButter, soy sauce and honey until smooth

Dip the chicken into the mixture, covering each piece well

Lay coated chicken skewers on a parchment paper-lined baking sheet

Bake for 25 minutes or until chicken is thoroughly cooked. Flip over after 15 minutes. If grilling, timing may be slightly shorter. Be attentive to be sure the honey in the sauce doesn't start burning.