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Peanut-Crusted Chicken Breasts

118

Peanut breading gives these chicken breasts a delicious crunch and keeps them meltingly tender.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2006

Ingredients

  • 1 tablespoon olive oil, plus more for baking sheet
  • 3/4 cup unsalted peanuts
  • 3 slices white sandwich bread, torn into small pieces
  • Coarse salt and ground pepper
  • 2 large eggs
  • 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
  • 1 1/2 pounds asparagus, trimmed
  • 1 tablespoon butter
  • 2 teaspoons finely grated lemon zest

Directions

  1. Preheat oven to 475 degrees. Line a rimmed baking sheet with aluminum foil; lightly oil, and set aside. In a food processor, pulse peanuts and bread until coarsely ground. Transfer to a wide rimmed medium bowl; whisk in oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.

  2. In a large bowl, beat eggs; season generously with salt and pepper. Add chicken, and turn to coat. One piece at a time, dredge in peanut breading, gently pressing onto chicken; transfer to prepared baking sheet. Bake until lightly browned and just cooked through, about 15 minutes.

  3. While chicken is baking, cook asparagus in a large saucepan of boiling salted water until tender, 3 to 4 minutes, depending on thickness. Drain and transfer to a bowl along with butter and lemon zest; season with salt and pepper, and toss to combine. Serve chicken with asparagus.

Reviews Add a comment

  • MS11413920
    23 FEB, 2016
    would salted or lightly salted peanuts make this too salty?
    Reply
  • JnJnaples
    12 NOV, 2013
    The flavors were wonderful, easy preparation too. My only issue was 15 minutes was not long enough for the chicken, all 4 pieces were not cooked in the center. I saw that some reviews mentioned pounding the chicken for a more uniform thickness. I'll definitely try that next time I make this. I squeezed some lemon juice into the pot of water for the asparagus to enhance the lemon flavor. All of us liked the dish very much (aside from the rare centers).
    Reply
  • MS12266288
    8 APR, 2010
    Very yummy! I also pounded the chicken. I roasted the asparagus instead of steaming it and added a little parmesan on top of everything.
    Reply
  • joriddle
    8 APR, 2010
    I pounded the chicken breasts so they were thinner. Makes them cook more evenly and the 15 minutes is plenty, plus more yummy crusting ratio to meat.
    Reply
  • porotito
    5 MAY, 2008
    If you dredge with nuts alone it will be too crispy. You need to mix it with slices of bread or bread crumbs.
    Reply
  • porotito
    5 MAY, 2008
    If you dredge with nuts alone it will be too crispy. You need to mix it with slices of bread or bread crumbs.
    Reply
  • MarthaKops
    29 APR, 2008
    Is that 15 minute cooking time correct? Sounds good and I am thinking of trying pistachios.
    Reply
  • cager38
    29 APR, 2008
    I love pecans but I wouldn't use them the first time I made this recipe. Peanuts are so very reasonable to buy and I think the recipe sounds wonderful as is.
    Reply
  • GmaBabsy
    29 APR, 2008
    could I use crushed pecans instead of the peanuts and bread?
    Reply
  • CouldBeMartha
    16 FEB, 2008
    Love this recipe! It was a huge hit!
    Reply