Wednesday, May 26, 2010

It's Chicken Again!!!

We have been eating a lot of chicken lately and this particular Peanut Crusted Chicken is tasty! We'll certainly put this recipe in the make again section!
It is simple which is a bonus this time of the year, especially when the temperature has been around ninety with a fair amount of humidity.

Chicken Breasts With A Peanut Crust:
1 tablespoon olive oil
3/4 cup dry roasted peanuts (lightly salted)
3 slices of Pepperidge white bread, torn in small pieces
Pepper to taste
2 large eggs
2 chicken breasts

Preheat oven to 450 degrees

Line a baking sheet with foil & lightly oil
Place the bread & peanuts in food processor and pulse until coursely ground
Place in bowl & stir in the olive oil & season with pepper

Beat eggs & season with a little salt & pepper
Add chicken and coat on both sides. Now dredge in breading, coating both sides and place on prepared baking sheet.

Bake approximately 15 minutes

The chicken is moist & crunchy
Fresh local asparagus is abundant & so good!

I just placed the asparagus in a tiny amount of water and steamed just until tender & then drained and placed back in pan with about a tablespoon of butter and a couple tablespoons of lemon zest & stirred over medium heat briefly. The lemon sure brings out a fresh taste!

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