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Recipe and photo are from Fine Cooking Magazine 31. Photo by Ben Fink of Fine Cooking Magazine.
Check out more great
Poultry Recipes and how to
Brine Poultry for a moister and tastier dish.
Don't forget to check out my
Boneless Chicken Breast with Crushed Peanut Crust dinner menu which includes this refreshing
Boneless Chicken Breast with Crusted Peanut Crust.
Boneless Chicken Breast with Crushed Peanut Crust Recipe
Recipe Type:
Poultry,
Chicken, Peanuts
Yields: 4 servings
Prep time: 15 min
Cook time: 6 min
Ingredients:
1/2 cup salted peanuts
2
eggs
Pinch cayenne pepper
1/2 cup
flour
4 chicken breast halves, boneless and skinless, patted dry*
Coarse
salt and freshly-ground
black pepper
Olive oil for the pan
*
The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere,
advises against washing poultry. Rinsing chicken will not remove or kill much
bacteria, and the splashing of water around the sink can spread the bacteria
found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively
destroys the most common culprits behind food-borne illness.
Preparation:
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; set aside.
In a second plate, beat the eggs with the cayenne
pepper; set aside.
Place flour in a third plate; set aside.Working with one chicken breast at a time, place each between two pieces of plastic wrap
with the smooth side down (where the skin used to be). Working from the center to the edges, gently pound each chicken breast with a meat mallet to 1/4-inch thick.
You want the smooth side to remain intact while the ragged side receives the impact of the mallet. And since chicken has little connective tissue,
it’s important to use gentle strokes when pounding—the meat can tear easily.
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 (3) remaining chicken pieces.
In a large
cast-iron pan or a heavy frying pan over medium-high heat, add just enough oil to make a light film.
When the oil is very hot, add the chicken, peanut side down, and cook approximately 2 minutes or until the crust is light brown. Flip the chicken over, put the
skillet in the oven, and let the chicken roast for about 4 minutes or until a
meat thermometer registers an
internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). Remove the pan from the oven and serve immediately.
 This
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Thermapen Thermometer.
Makes 4 servings.
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