Tuesday, March 1, 2011
March: The Season when Spring Arrives
Peanut Crusted Chicken Breasts with Asparagus - serves 4
Fresh Flavor Fast by Martha Stewart
1 T Olive Oil
3/4 cup roasted unsalted peanuts
3 slices white sandwich bread, torn into small pieces
Coarse Salt and Pepper
4 boneless, skinless chicken breast halves
1 1/2 lbs asparagus
1 T butter
1. Preheat oven to 475. Bring a pot of water to a boil. Oil a cookie sheet. In a food processor, pulse bread and peanuts. Transfer to a small bowl and whisk in oil, salt and pepper.
2. In an other bowl, whisk eggs. Dip chicken in egg, then peanut mix, then onto cookie sheet. Bake 10-15 minutes or more depending on thickness of chicken.
3. Meanwhile, add salt to boiling water, blanch asparagus 3-4 minutes. Drain and add butter.
4. Serve chicken and asparagus together with some nice crunchy bread and a green salad.
flowers on pottery....