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Peanut-Crusted Chicken Breasts

  • Prep:
  • Total Time:
  • Servings: 4
Peanut-Crusted Chicken Breasts

Source: Everyday Food, June 2006


  • 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


  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 (9)

  • 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).

  • StefNC 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.

  • 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.

  • 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.

  • 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.

  • MarthaKops 29 Apr, 2008

    Is that 15 minute cooking time correct? Sounds good and I am thinking of trying pistachios.

  • 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.

  • GmaBabsy 29 Apr, 2008

    could I use crushed pecans instead of the peanuts and bread?

  • CouldBeMartha 16 Feb, 2008

    Love this recipe! It was a huge hit!

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