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 information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat oven to 475°F. Bring a pot of water to a boil. Lightly oil a rimmed baking sheet. In a food processor, pulse peanuts and bread until coarsely ground. Transfer to a shallow bowl; whisk in the oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
Step 2
In a large bowl, lightly beat eggs; season generously with salt and pepper. Add chicken, and turn to coat. 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. Transfer to prepared baking sheet. Bake (without turning) until crust is browned and chicken is just cooked through, 10 to 15 minutes.
Step 3
Meanwhile, add a generous amount of salt to boiling water in pot; blanch asparagus until crisp-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.
Step 4
Serve chicken with asparagus.
