Peanut -Crusted Chicken Breasts - cooking recipe

Ingredients

1 tablespoon olive oil, plus more for baking sheet
3/4 cup unsalted peanuts
3 slices white bread, torn into small pieces
coarse salt
pepper
2 large eggs
4 (6 -8 ounce) boneless skinless chicken breast halves
1 1/2 lbs asparagus, trimmed
1 tablespoon butter
2 teaspoons lemon zest, finely grated

Preparation

Preheat oven to 475*.
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 teaspoons pepper.
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.
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.