Peanut Crusted Chicken Breasts (TNT)

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Peanut Crusted Chicken Breasts (TNT) Empty Peanut Crusted Chicken Breasts (TNT)

Post by pstarkoski on Fri Jan 11, 2013 3:55 am

You gotta try these chicken breasts .... they are soooooo good!




Peanut-Crusted Chicken Breasts

Everyday Food, June 2006

Prep Time

35 minutes

Total Time

40 minutes


Serves 4


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


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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.

Recipe source:


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