peanut crusted chicken

peanut-crusted chicken with asparagus and rice

serves 4 • total time: 40 minutes

• 1 tbs. olive oil
• 3/4 c. roasted unsalted peanuts
• 3 slices white sandwich bread, torn in small pieces
• salt & pepper
• 2 eggs
• 4-5 boneless skinless chicken breasts
• 1 1/2 lbs. asparagus, tough ends trimmed
• 1 tbs. butter
• 2 tsp. lemon zest

1. preheat oven to 475 degrees. Bring a pot of water to 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 tsp. salt, and 1/4 tsp. pepper.

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 cot completely, gently pressing to adhere. transfer to prepared baking sheet. bake (without turning) until crust is browned and chicken is just cooked through, about 15 minutes.

3. meanwhile, add a generous amount of salt to boiling water in pot; blanch asparagus until crisp-tender, 3-4 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. if you’d like, serve chicken and asparagus with rice.

from martha stewart kitchens