Peanut-Crusted Chicken Breasts

Peanut-Crusted Chicken Breasts
Photo by Ben Fink


  • ½ cup all-purpose flour
  • Salt and freshly ground black pepper
  • ½ cup salted peanuts
  • Olive oil for the pan
  • Pinch cayenne
  • 4 boneless, skinless chicken breast halves (5 to 6 oz. each), patted dry
  • 2 eggs

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...

View full recipe at Fine Cooking


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