Peanut-Crusted Chicken Breasts
Photo by Ben Fink
Ingredients
- ½ cup salted peanuts
- 2 eggs
- ½ cup all-purpose flour
- 4 boneless, skinless chicken breast halves (5 to 6 oz. each), patted dry
- Salt and freshly ground black pepper
- Olive oil for the pan
- Pinch cayenne
Heat the oven to 500°F. In a food processor or coffee grinder, pulse the peanuts just until finely crushed; be careful not to grind them to a paste. Transfer the crushed nuts to a plate or shallow bowl. In a second plate, beat the eggs with the cayenne. Put the flour in a third plate. Line up the...
Chardonnay Wines from Chile
Roast Chicken recipes you also might like
Goat-Cheese-and-Olive-Stuffed Chicken Breasts with Balsamic-Butter Pan Sauce Recipe
Peanut-Crusted Tofu Triangles Recipe
Peanut-Crusted Tilapia with Frizzled Ginger and Scallions Recipe
Chicken Breasts Stuffed with Italian Sausage and Breadcrumbs Recipe
Stuffed Chicken Breasts with Sweet-and-Sour Tomato Sauce Recipe
Chicken Breasts with Mushroom-Pancetta Stuffing & Verjus Sauce Recipe
Best Wine Deals
-
$32.3921%off
Maison Nicolas Perrin Crozes-Hermitage 2009 -
$28.6926%off
Vine Cliff Winery Chardonnay Napa Valley Los Carneros 2009
Community Activity
-
Pinot Noir Thread - Domestics & ImportsReplied
05:36PM 5/21/13 -
From the Source: Kentucky BourbonCommented
05:24PM 5/21/13 -
Weingut Pfaffl Austrian Cherry (2011)Listed
05:05PM 5/21/13 -
Roses and Winery'sReplied
04:44PM 5/21/13 -
Errazuriz Chardonnay Wild Ferment (2010)Listed
04:27PM 5/21/13 -
Château Lynch-Bages Red Bordeaux Blend PauillacScanned
04:26PM 5/21/13 -
Château Mouton Rothschild Red Bordeaux Blend PauillacScanned
04:25PM 5/21/13 -
Chateau Petrus PomerolScanned
04:24PM 5/21/13 -
Karl Lagler Gruner Veltliner Federspiel Burgberg (2011)Listed
04:08PM 5/21/13 -
Wimmer Czerny Gruner Veltliner Frumberg (2011)Listed
04:08PM 5/21/13
Comments