Chicken in Tomato-Peanut Sauce Recipe

Serve over basmati rice.

Ingredients:
6 boneless, skinless chicken thighs, trimmed of excess fat
1/4 cup unseasoned dry bread crumbs
2 tablespoons vegetable oil
1 cup diced onion
1/2 cup diced red bell pepper
1 (14-ounce) can diced tomatoes, undrained
1/3 cup peanut butter
2 garlic cloves, crushed
2 tablespoons brown sugar
2 tablespoons soy sauce
1/8 teaspoon crushed red pepper, or to taste
1/2 cup canned lower sodium chicken broth
Chopped cilantro
3 tablespoons coarsely chopped dry roasted peanuts

Instructions:
Dredge chicken in bread crumbs. In a large nonstick skillet heat oil over medium-high heat. Add chicken and cook until golden brown on both sides. Transfer to a medium-size slow cooker.
Add onion and bell pepper to skillet; cook 4 minutes. Stir in tomatoes, peanut butter, garlic, sugar, soy sauce, red pepper and broth. Spoon over chicken.
Cover and cook on low for 3 hours or until chicken is tender. Serve with peanuts and cilantro. Serves 6.

Nutritional Information
Per serving: 354 calories, 22g fat, 22g prot., 19g carbs., 3g fiber, 848mg sodium.
(By Jean Kressy www.relishmag.com)