Peanut-Crusted Chicken Breasts

Name: Peanut-Crusted Chicken Breasts
Yield: serves 4
Ingredients: 1 tablespoon olive oil, plus more for baking sheet; 3/4 cup roasted unsalted peanuts; 3 slices white sandwich bread, torn into small pieces; Coarse salt and freshly ground pepper; 2 large eggs; 4 boneless, skinless chicken breast halves (1 1/2 to 2 pounds); 1 1/2 pounds asparagus, tough ends trimmed; 1 tablespoon unsalted butter; 2 teaspoons finely grated lemon zest

December 22, 2011

Here, peanuts lend a golden, crisp crust to chicken breasts—and because the dish is baked, there’s no need for a frying pan. Other nuts, such as pecans or walnuts, can be used instead. Blanched asparagus, tossed with butter and lemon zest, rounds out the dish.

Recipe notes

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