Peanut -Crusted Chicken Breasts

From Martha Stewart.

• Ready In: 40 mins
• Serves: 4

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

Directions

1. Preheat oven to 475*.
2. Line a rimmed baking sheet with aluminum foil, lightly oil, and set aside.
3. In a food processor, pulse peanuts and bread until coarsely ground.
4. Transfer to a wide-rimmed medium bowl; whisk in oil, 1 1/2 teaspoons salt, and 1/4 teaspoons pepper.
5. In a large bowl, beat eggs; season generously with salt and pepper.
6. Add chicken, and turn to coat.
7. One piece at a time, dredge in peanut breading, gently pressing onto chicken; transfer to prepared baking sheet.
8. Bake until lightly browned and just cooked through, about 15 minutes.
9. While chicken is baking, cook asparagus in a large saucepan of boiling salted water until tender, 3 to 4 minutes, depending on thickness.
10. Drain and transfer to a bowl along with butter and lemon zest; season with salt and pepper, and toss to combine.
11. Serve chicken with asparagus.