Tuesday, March 1, 2011

March: The Season when Spring Arrives

Green, flowers, warmth ... Spring is just around the corner and I am so ready for it! Here is a fresh new dish with a bit of green to remind us that spring is on the way - really...

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
2 eggs
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....

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