This is also something that we usually save for Friday, as it is something we look forward to at the end of the week. Nate is done with his first week of school, so we decided to have something fun tonight. I try to bake these and the Crispy Oven Fries previously mentioned at the same time. I choose a temperature that is in the middle of what the two recipes call for. I chose 425 degrees. I start the potatoes first and let them get a 15 minute head start while I work on the chicken. Then I give the chicken about 20 minutes even though the recipe calls for 15 minutes. As you can see I used chicken cutlets. I usually buy chicken tenders from Costco and use those but we were out so sliced up chicken breasts it was!
Peanut-Crusted Chicken Breasts
source: Everyday Food
- 1 tablespoon olive oil, plus more for baking sheet
- 3/4 cup unsalted peanuts
- 3 slices white sandwich bread, torn into small pieces
- Coarse salt and ground pepper
- 2 large eggs
- 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
- Preheat oven to 475 degrees. Line a rimmed baking sheet with aluminum foil; lightly oil, and set aside. In a food processor, pulse peanuts and bread until coarsely ground. Transfer to a wide rimmed medium bowl; whisk in oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
- In a large bowl, beat eggs; season generously with salt and pepper. Add chicken, and turn to coat. One piece at a time, dredge in peanut breading, gently pressing onto chicken; transfer to prepared baking sheet. Bake until lightly browned and just cooked through, about 15 minutes.