Have you ever found yourself staring at a package of chicken breasts without a clue of what to do with them? This happens to me way too often. I buy chicken more than any meat because its versatile and it’s healthy, but a lot of times I fall short with ideas of how to make it interesting and tasty.
I came across this Peanut Crusted Chicken Breast recipe in Martha Stewart’s Everyday Food cookbook and kept it in the back of my mind for a night when I wanted dinner fast and wasn’t in the mood to do a lot of cooking. The peanuts gave the chicken a flavorful crunch, and the high baking temperature kept the chicken really tender. Love her or hate her, Martha knows what she’s doing when it comes to food.
Served with some roasted asparagus and new potatoes, this was a perfect healthy weeknight meal that required hardly any prep or clean up time. That’s a winner in my book.
Peanut Crusted Chicken Breasts
from Martha Stewart’s Everyday Food Cookbook
1 tbsp olive oil
3/4 cup coarsely chopped peanuts
1/3 cup breadcrumbs
1 1/2 tsp kosher salt
1/4 tsp pepper
4 boneless, skinless chicken breast halves (about 6 to 8 oz each)
Preheat oven to 475 degrees F. Line a baking sheet with foil and spray with cooking spray. Set aside.
Mix together peanuts and breadcrumbs in a shallow dish, and add in olive oil, salt, and pepper in a shallow dish. Whisk to combine.
In separate bowl, whisk together eggs and season generously with salt and pepper. Drench each chicken breast in egg mixture, then transfer to peanut mixture, one piece at a time. Cover each chicken breast in peanut mixture, pressing it to stick.
Place onto prepared baking sheet. Bake until lightly browned and cooked through, about 15 minutes.