Peanut -Crusted Chicken Breasts

• 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

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.

olive oil, unsalted peanuts, white bread, salt, pepper, eggs, chicken breast halves, butter, lemon zest

Taken from www.food.com/recipe/peanut-crusted-chicken-breasts-182695 (may not work)