6 chicken thighs (about 2 lbs.)
1/2 c. salted peanuts
1/2 c. corn flake crumbs
1 tsp. paprika
1/2 c. low-fat milk
1/4 c. peanut butter

Remove skin from chicken; rinse under cool running water and pat dry with paper towels. Finely chop peanuts using steel blade of food processor or a knife. Combine peanuts, corn flake crumbs and paprika on a piece of wax paper.

Put milk and peanut butter into a pie plate. Stirring midway through and at the end of heating, microwave on high 2 minutes. Let stand 5 minutes before testing with a fork to be sure that juices are not pink. Serves 6.