Thai Chicken with Spicy Peanut Sauce

Chicken

3 tbsp (45 mL) butter or margarine

1 cup (250 mL) Bisquick* Mix

1 1/2 tsp (7 mL) curry powder

1 1/2 tsp (7 mL) garlic powder

1 tsp (5 mL) ground ginger

1/3 cup (75 mL) milk

4 boneless skinless chicken breasts (about 1 1/4 lb/625 g)

Sauce

1/2 cup (125 mL) plain yogurt

1/4 cup (50 mL) creamy peanut butter

1/2 cup (125 mL) milk

1 tbsp (15 mL) soy sauce

1/8 tsp (.5 mL) ground red pepper (cayenne)

Garnish

2 tbsp (25 mL) peanuts, finely chopped

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1

Heat oven to 425ºF. In 13x9-inch (3-quart) glass baking dish, heat butter in oven 2 to 3 minutes or until melted.
2

In small bowl, mix Bisquick mix, curry powder, garlic powder and ginger. Pour milk into shallow dish. Dip chicken into milk, then coat with Bisquick mixture. Place in baking dish.
3

Bake 20 minutes; turn chicken. Bake about 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (170ºF).
4

Meanwhile, in large nonstick skillet, mix sauce ingredients. Cook over medium heat 3 to 4 minutes, stirring occasionally, until mixture begins to thicken. Serve sauce over chicken. Sprinkle with peanuts.