Boneless Chicken Breast with a Crushed Peanut Crust
- Active Time 25m
- Total Time 25m
This is delicious with a Burgundy, or a Pinot Noir from Oregon or California.
- 1/2 cup salted peanuts
- 2 eggs
- Pinch cayenne
- 1/2 cup all-purpose flour
- 4 boneless, skinless chicken breast halves
- (5 to 6 ounces each), patted dry
- Salt and freshly ground black pepper
- Olive oil for the pan
Heat the oven to 500 degrees 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 flour, eggs and nuts in that order.
Between two sheets of plastic wrap, lightly pound the chicken breasts to even them out (if you don't have a mallet, use a heavy pan or the side of a cleaver). Lightly season the chicken with salt and pepper. With one hand (this will be your dry hand), dredge a chicken breast in the flour, making sure it’s coated evenly. Shake off the excess. Transfer the chicken to the other hand (this will be your wet hand) and dip it in the egg. With the same hand, dredge the chicken breast on one side only in the crushed peanuts, patting to coat the chicken. Set aside, nut side down, and repeat with the three remaining chicken pieces.
Set a large cast-iron skillet over medium-high heat and add just enough oil to make a light film. When the oil is very hot, add the chicken, peanut side down, and cook until the crust is light brown, about 2 min. Flip the chicken over, put the skillet in the oven, and let the chicken roast for about 4 min. Remove the pan from the oven, check for doneness with the tip of a knife, and serve immediately.
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
678 calories; 33g total fat; 243mg cholesterol; 419mg sodium; 23g carbohydrates; 5g fiber; 74g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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