Categories: chicken, main-dish, try*this

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

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.

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