Peanut -Crusted Chicken Breasts

Directions

1. 1
   Preheat oven to 475*.
2. 2
   Line a rimmed baking sheet with aluminum foil, lightly oil, and set aside.
3. 3
   In a food processor, pulse peanuts and bread until coarsely ground.
4. 4
   Transfer to a wide-rimmed medium bowl; whisk in oil, 1 1/2 teaspoons salt, and 1/4 teaspoons pepper.
5. 5
   In a large bowl, beat eggs; season generously with salt and pepper.
6. 6
   Add chicken, and turn to coat.
7. 7
   One piece at a time, dredge in peanut breading, gently pressing onto chicken; transfer to prepared baking sheet.
8. 8
   Bake until lightly browned and just cooked through, about 15 minutes.
9. 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. 10
    Drain and transfer to a bowl along with butter and lemon zest; season with salt and pepper, and toss to combine.
11. 11
    Serve chicken with asparagus.