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Peanut -Crusted Chicken Breasts

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“From Martha Stewart.”

Ingredients Nutrition


  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.

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