Ingredients
-
1
-
3/4
-
3
-
-
-
2
-
4
-
1 1/2
-
1
-
2
-
-
-
-
-
Directions
Peanut -Crusted Chicken Breasts, From Martha Stewart , Great recipe substituted the white bread for half a package of ritz crackers I also used salted roasted peanuts so I omitted the salt from the recipe Next time I’m going to use catfish instead of chicken! Loved this, Great recipe substituted the white bread for half a package of ritz crackers I also used salted roasted peanuts so I omitted the salt from the recipe Next time I’m going to use catfish instead of chicken! Loved this
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Steps
|
1
Done
|
Preheat Oven to 475*. |
|
2
Done
|
Line a Rimmed Baking Sheet With Aluminum Foil, Lightly Oil, and Set Aside. |
|
3
Done
|
in a Food Processor, Pulse Peanuts and Bread Until Coarsely Ground. |
|
4
Done
|
Transfer to a Wide-Rimmed Medium Bowl; Whisk in Oil, 1 1/2 Teaspoons Salt, and 1/4 Teaspoons Pepper. |
|
5
Done
|
in a Large Bowl, Beat Eggs; Season Generously With Salt and Pepper. |
|
6
Done
|
Add Chicken, and Turn to Coat. |
|
7
Done
|
One Piece at a Time, Dredge in Peanut Breading, Gently Pressing Onto Chicken; Transfer to Prepared Baking Sheet. |
|
8
Done
|
Bake Until Lightly Browned and Just Cooked Through, About 15 Minutes. |
|
9
Done
|
While Chicken Is Baking, Cook Asparagus in a Large Saucepan of Boiling Salted Water Until Tender, 3 to 4 Minutes, Depending on Thickness. |
|
10
Done
|
Drain and Transfer to a Bowl Along With Butter and Lemon Zest; Season With Salt and Pepper, and Toss to Combine. |
|
11
Done
|
Serve Chicken With Asparagus. |
