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

Source: Everyday Food, June 2006
Total Time Prep Servings

Ingredients

Directions

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118
  • 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

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