Peanut-Crusted Chicken Breasts

1. 1

   Preheat oven to 475F.

2. 2

   Bring a pot of water to a boil.

3. 3

   Lightly oil a rimmed baking sheet.

4. 4

   In a food processor, pulse peanuts and bread until coarsely ground.

5. 5

   Transfer to a shallow bowl; whisk in the oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.

6. 6

   In a large bowl, lightly beat eggs; season generously with salt and pepper.

7. 7

   Add chicken, and turn to coat.

8. 8

   Working with one piece at a time, lift chicken and let excess egg mixture drip back into bowl; dredge in peanut mixture to coat completely, gently pressing to adhere.

9. 9

   Transfer to prepared baking sheet.

10. 10

    Bake (without turning) until crust is browned and chicken is just cooked through, 10 to 15 minutes.

11. 11

    Meanwhile, add a generous amount of salt to boiling water in pot; blanch asparagus until crisp-tender, 3 to 4 minutes (depending on thickness).

12. 12

    Drain and transfer to a bowl along with butter and lemon zest; season with salt and pepper, and toss to combine.

13. 13

    Serve chicken with asparagus.

* Per serving · 4 servings · Values may vary.

No additional tips available.