2 tablespoons butter or margarine
1/2 cup plain yogurt
2 tablespoons honey
1 tablespoon Dijon mustard
1/3 cup flour
1/3 cup finely chopped dry-roasted peanuts
1/2 teaspoon paprika
Salt
Freshly-ground pepper
4 boneless, skinless chicken breast halves or legs
1/4 cup whole dry-roasted peanuts

Preheat oven to 350 degrees F. Place butter or margarine in 13 x 9-inch baking dish in oven while preheating. Remove when butter is just melted; set aside.

In a small bowl or pie plate, combine yogurt, honey and mustard, mixing until smooth; set aside.

In another bowl or pie plate, combine flour, chopped peanuts, paprika, salt and pepper. Coat chicken in yogurt mixture, covering both sides, then dredge in flour mixture.

Place chicken in prepared baking dish, turning to coat with melted butter or margarine. Scatter whole peanuts over chicken. Bake 30 to 35 minutes or until juices run clear.

Makes 4 servings.