Tonight I tried one of Martha Stewart's recipes again, although I did not make the asparagus. This one did not work out as well as I'd hoped. When I saw the title "Peanut Crusted" I assumed it would be nice and crunchy. It didn't turn out that way. It was very peanut-y however, so if you like peanuts, this is a recipe for you! It needed a sauce, although I couldn't think of one off the top of my head. I'm not quite there yet, to be able to just know what I need and make it right then and there. I probably won't be "there" for a long time, actually! But that's ok. I get a lot of help from my friendly online cooking board! (Hey WC-ers!)
Peanut Crusted Chicken Breasts (With Asparagus)
Serves 4
INGREDIENTS
1 tablespoon olive oil, plus more for baking sheet
3/4 cup unsalted peanuts
3 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
1. 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.
2. 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.
3. 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 (With Asparagus)
Serves 4
INGREDIENTS
1 tablespoon olive oil, plus more for baking sheet
3/4 cup unsalted peanuts
3 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
1. 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.
2. 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.
3. 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.
This sounds pretty tasty. I might have to give it a try sometime. Maybe adding some Panko or breadcrumbs in with the peanuts would give it the crunch you are looking for.