Peanut -Crusted Chicken Breasts |
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Prep Time: 35 Minutes Cook Time: 5 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Martha Stewart. Ingredients:
1 tablespoon olive oil, plus more for baking sheet |
3/4 cup unsalted peanuts |
3 slices white bread, torn into small pieces |
coarse salt |
pepper |
2 large eggs |
4 (6 -8 ounce) boneless skinless chicken breast halves |
1 1/2 lbs asparagus, trimmed |
1 tablespoon butter |
2 teaspoons lemon zest, finely grated |
Directions:
1. Preheat oven to 475*.
2. Line a rimmed baking sheet with aluminum foil, lightly oil, and set aside.
3. In a food processor, pulse peanuts and bread until coarsely ground.
4. Transfer to a wide-rimmed medium bowl; whisk in oil, 1 1/2 teaspoons salt, and 1/4 teaspoons pepper.
5. In a large bowl, beat eggs; season generously with salt and pepper.
6. Add chicken, and turn to coat.
7. One piece at a time, dredge in peanut breading, gently pressing onto chicken; transfer to prepared baking sheet.
8. Bake until lightly browned and just cooked through, about 15 minutes.
9. While chicken is baking, cook asparagus in a large saucepan of boiling salted water until tender, 3 to 4 minutes, depending on thickness.
10. Drain and transfer to a bowl along with butter and lemon zest; season with salt and pepper, and toss to combine.
11. Serve chicken with asparagus.
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