Best Peanut Crusted Chicken Breasts Recipes

Peanut-Crusted Chicken Breasts image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 9

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

Steps:

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.

Peanut-Crusted Chicken Breasts image

Yield serves 4

Number Of Ingredients 9

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

Steps:

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.
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.
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.
Serve chicken with asparagus.

Peanut -Crusted Chicken Breasts image

Provided by carolinafan

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil, plus more for baking sheet
3/4 cup unsalted peanuts
3 slices white bread, torn into small pieces
coarse salt
pepper
2 large eggs
4 (6 -8 ounce) boneless skinless chicken breast halves
1 1/2 lbs asparagus, trimmed
1 tablespoon butter
2 teaspoons lemon zest, finely grated

Steps:

Preheat oven to 475*.
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 teaspoons 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.