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Gallery Peanut-Crusted Chicken Breasts Recipe Summary prep: 35 mins total: 40 mins Servings: 4

Ingredients Ingredient Checklist 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

Gallery Peanut-Crusted Chicken Breasts

Recipe Summary prep: 35 mins total: 40 mins Servings: 4

Peanut-Crusted Chicken Breasts

Peanut-Crusted Chicken Breasts

Peanut-Crusted Chicken Breasts

Recipe Summary prep: 35 mins total: 40 mins Servings: 4

Recipe Summary

prep: 35 mins total: 40 mins

Servings: 4

prep: 35 mins

total: 40 mins

prep:

35 mins

total:

40 mins

Servings: 4

4

Ingredients

Ingredients

  • 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

Directions

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.

Reviews (10)

 Add Rating & Review     118 Ratings   5 star values:        17    4 star values:        28    3 star values:        40    2 star values:        26    1 star values:        7

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Reviews (10)

Add Rating & Review     118 Ratings   5 star values:        17    4 star values:        28    3 star values:        40    2 star values:        26    1 star values:        7

Add Rating & Review

118 Ratings 5 star values: 17 4 star values: 28 3 star values: 40 2 star values: 26 1 star values: 7

118 Ratings 5 star values: 17 4 star values: 28 3 star values: 40 2 star values: 26 1 star values: 7

118 Ratings 5 star values: 17 4 star values: 28 3 star values: 40 2 star values: 26 1 star values: 7

  • 5 star values: 17 4 star values: 28 3 star values: 40 2 star values: 26 1 star values: 7

    Martha Stewart Member     Rating: Unrated       02/23/2016   would salted or lightly salted peanuts make this too salty?  

Martha Stewart Member     Rating: 5 stars       11/12/2013   The flavors were wonderful, easy preparation too. My only issue was 15 minutes was not long enough for the chicken, all 4 pieces were not cooked in the center. I saw that some reviews mentioned pounding the chicken for a more uniform thickness. I'll definitely try that next time I make this. I squeezed some lemon juice into the pot of water for the asparagus to enhance the lemon flavor. All of us liked the dish very much (aside from the rare centers).  

Martha Stewart Member     Rating: Unrated       04/08/2010   Very yummy! I also pounded the chicken. I roasted the asparagus instead of steaming it and added a little parmesan on top of everything.  

Martha Stewart Member     Rating: Unrated       04/08/2010   I pounded the chicken breasts so they were thinner. Makes them cook more evenly and the 15 minutes is plenty, plus more yummy crusting ratio to meat.  

Martha Stewart Member     Rating: Unrated       05/05/2008   If you dredge with nuts alone it will be too crispy. You need to mix it with slices of bread or bread crumbs.  

Martha Stewart Member     Rating: Unrated       04/29/2008   Is that 15 minute cooking time correct? Sounds good and I am thinking of trying pistachios.  

Martha Stewart Member     Rating: Unrated       04/29/2008   I love pecans but I wouldn't use them the first time I made this recipe. Peanuts are so very reasonable to buy and I think the recipe sounds wonderful as is.  

Martha Stewart Member     Rating: Unrated       04/29/2008   could I use crushed pecans instead of the peanuts and bread?  

Martha Stewart Member     Rating: Unrated       02/16/2008   Love this recipe! It was a huge hit!

    Martha Stewart Member

    Rating: Unrated 02/23/2016

would salted or lightly salted peanuts make this too salty?

Rating: Unrated

Rating: 5 stars 11/12/2013

The flavors were wonderful, easy preparation too. My only issue was 15 minutes was not long enough for the chicken, all 4 pieces were not cooked in the center. I saw that some reviews mentioned pounding the chicken for a more uniform thickness. I’ll definitely try that next time I make this. I squeezed some lemon juice into the pot of water for the asparagus to enhance the lemon flavor. All of us liked the dish very much (aside from the rare centers).

Rating: 5 stars

Rating: Unrated 04/08/2010

Very yummy! I also pounded the chicken. I roasted the asparagus instead of steaming it and added a little parmesan on top of everything.

I pounded the chicken breasts so they were thinner. Makes them cook more evenly and the 15 minutes is plenty, plus more yummy crusting ratio to meat.

Rating: Unrated 05/05/2008

If you dredge with nuts alone it will be too crispy. You need to mix it with slices of bread or bread crumbs.

Rating: Unrated 04/29/2008

Is that 15 minute cooking time correct? Sounds good and I am thinking of trying pistachios.

I love pecans but I wouldn’t use them the first time I made this recipe. Peanuts are so very reasonable to buy and I think the recipe sounds wonderful as is.

could I use crushed pecans instead of the peanuts and bread?

Rating: Unrated 02/16/2008

Love this recipe! It was a huge hit!

All Reviews for Peanut-Crusted Chicken Breasts

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Peanut-Crusted Chicken Breasts

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest