Peanut-Crusted Chicken Breasts

Name: Peanut-Crusted Chicken Breasts
Prep time: 35 min
Total time: 40 min
Ingredients: 1 tablespoon olive oil, plus more for baking sheet; 0.75 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); 1.5 pounds asparagus, trimmed; 1 tablespoon butter; 2 teaspoons finely grated lemon zest

3.2

(118)

9 Reviews

By

Martha Stewart Test Kitchen

Updated on June 12, 2017

Prep Time:

35 mins

Total Time:

40 mins

Servings:

4

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

Ingredients

1 tablespoon olive oil, plus more for baking sheet
¾ 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 ½ pounds asparagus, trimmed
1 tablespoon butter
2 teaspoons finely grated lemon zest

Directions

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.
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.
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.