Chicken-Biscuit Sandwiches & Parmesan Pesto Sprouts

It was a cold, damp and rainy day here today. I was in the mood for comfort food when I got home this evening. Last night, both of my boys came for dinner and I made my Sweet & Spicy Peanut Dusted Chicken. I love, love, LOVE this chicken. I simply dust chicken cutlets with super finely powdered peanut flour (made by Protein Plus) after dipping them in egg wash. I season the peanut flour with cayenne, salt and sweetener (I use Swerve). The combination of toasty peanut flavor mixed with the spicy sweet undertone is a delicious combination. I like to eat these cutlets as is...but I absolutely love them topped with melted cheese and sandwiched inside one of my Cheddar Black Pepper Biscuits -- it puts me in chicken & biscuit heaven!

When I got home, I made a batch of my Cheddar Black Pepper Biscuits and used extra sharp white cheddar cheese in them (instead of regular yellow sharp cheddar). They turned out super delicious. I had 2 leftover cutlets from last night's dinner. I reheated them and topped them with white cheddar jalapeno cheese and used tonight's "white cheddar black pepper" biscuits to make sandwiches with them. For my side dish, I used the leftover lightly steamed sliced brussels sprouts in the fridge to make something totally different with them. I sauteed and caramelized some sliced onions in a skillet with a bit of butter. I added the leftover sprouts and cooked them along with the sauteed onions until they were lightly browned. I added a couple teaspoons of sun-dried tomato pesto to the sprouts along with a splash of olive oil and cooked them a bit more. When they were cooked to my liking, I stirred in a few tablespoons of finely grated Parmesan cheese and placed them in a little casserole dish and then sprinkled with a bit of shredded Parmigiano Reggiano...and "Voila" I was enjoying Parmesan Pesto Sprouts...just another way to enjoy my beloved brussels sprouts. By adding just a little bit of sun-dried tomato pesto, sweet caramelized onions and Parmesan cheese...it added such a delicious and unique flavor to the sprouts. I will definitely prepare them this way again. I snapped a few photos below and included my recipe for the Sweet & Spicy Peanut Dusted Chicken, too. Enjoy!

Last night's chicken cutlets became tonight's "chicken-biscuit sandwiches"

Sweet & Spicy Peanut Dusted Chicken

Ingredients:

1 to 1-1/4 pounds chicken breast cutlets
2-3 tablespoons oil (light olive oil, coconut oil, or macadamia nut oil)

For the egg wash:
1 large egg, beaten
2 tablespoons cream or milk
Salt and pepper, to taste
Dash of cayenne pepper

For the seasoned dusting:
1/3 cup peanut flour (I used Protein Plus Peanut Flour)
Salt and pepper, to taste
1/4 teaspoon cayenne pepper
1 tablespoon granular Swerve Sweetener, or erythritol (I used a slightly rounded tablespoon)

Directions:

• In a small bowl, combine egg, cream, salt, pepper and cayenne; beat until combined. 
• In a shallow bowl, combine peanut flour, salt, pepper, cayenne and sweetener.
• Dip cutlets into egg wash and then into flour mixture; shaking off any excess.
• Place in a large skillet coated with oil over medium-high heat; cook until golden brown on both sides, about 2 to 3 minutes per side. 
• Transfer cooked cutlets to a plate lined with paper towels. 
• Serve as is or sandwiched between halved biscuits and topped with cheese.