Thursday, July 28

Peanut-Crusted Chicken with Lemony Asparagus

The peanuts on this chicken give it so much flavor; so forget ketchup and barbeque with this one! Also, it’s paired with my very favorite vegetable—asparagus.

4 chicken breast halves
¾ c peanuts, crushed
¾ c bread-crumbs
olive oil
2 eggs

½ lb asparagus, trimmed
1 tbs. butter, melted
zest of 1 lemon

Heat oven to 475o F, and line a baking sheet with tin foil.

On a rimmed plate, whisk the eggs with a good amount of salt and pepper. On another plate, combine the crushed peanuts and breadcrumbs with some oil. Dip each chicken breast first in the egg and then in the peanut mixture, flipping each time to coat both sides.

Place coated chicken breasts onto the baking sheet and cook for about 15 min or until lightly brown on the outside and cooked through.

While the chicken cooks, boil a big pot of water. Once the water is boiling, place asparagus in and cook for about 3 to 4 min or until tender.

As the asparagus cooks, prepare the lemon dressing for it. Mix the butter and lemon zest in a small bowl. Add some salt, pepper, and oil if you think you need more to coast the asparagus.

When asparagus is done, strain and place on a plate with the lemon dressing on top. Serve with the chicken.

**Recipe from Martha Stewart and tested by Megan Elizabeth**

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