Peanut-crusted chicken breast

From Everyday Food.

1 T olive oil, plus more for baking sheet
3/4 c 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 (6-8 oz each) (1.5 – 2 lbs)
1.5 lbs asparagus, trimmed
1 T butter
2 t finely-grated lemon zest

1. MAKE BREADING. Preheat oven to 475. 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 mixing bowl; mix in oil, 1.5 t salt, and 1/4 t pepper.
2. BAKE CHICKEN. In a large bowl, beat eggs; season generously with salt and pepper. Add chicken, turn to coat. Dredge in peanut breading, pressing gently; put on sheet & bake until lightly browned and just cooked through — about 15 minutes.
3. COOK ASPARAGUS. While chicken is baking, cook asparagus in a large saucepan of boiling salted water until tender, 3-4 minutes depending on thickness. Drain and transfer to bowl along with butter and lemon zest; season with salt and pepper and toss to combine.

My thoughts: The kids thought the chicken was too spicy; perhaps I was a bit over-generous with the pepper. It was really good, though.