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2 Tablespoons creamy Peanut Butter, room temperature
2 Tablespoons Butter, melted
1 cup Peach Juice or Apricot Juice
6 Chicken Cutlets
2 cups Cornflake crumbs
1/2 teaspoon powdered Ginger
Pepper
Salt
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In a bowl, mix peanut butter, melted butter and juice. To make it easier to mix with juice, peanut butter and butter may be put in microwave at low temperature to soften. Add chicken, cover and refrigerate at least 1 hour, turning once. In a shallow bowl, mix the cornflake crumbs, ginger, salt and pepper. Remove the chicken from the marinade and reserve remaining marinade. Coat the chicken in the dry mixture and place on rack of a baking pan. Drizzle chicken with remaining marinade. Bake in a preheated oven at 350 degrees for 1 hour or until chicken is done.
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