| This recipe is liked by 0 person(s). |
Peanut-Crusted Chicken Breasts
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 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
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.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe