Peanut and Rosemary Baked Chicken

I'm really envious of people who have their own cute little herb gardens. I have tried and tried and tried again, but gardening is just not in my skill set. Every few months I see the pots of herbs at the store, turn to Andy, and try to charm him with a super cute, "Please?" to see if he will give in and let me try again. He always says no, which is probably for the best given how many basil plants have come to an early demise under my (not so watchful) eye.

Rest assured that the rosemary in this recipe was fresh and therefore not from any garden of mine (thank you, Publix). Paired with the crushed peanuts, it had the perfect combination of crunch, salty goodness, and woodsy scents. Laying atop a bowl of baked and seasoned sweet potato medallions (because everything tastes better when eaten from a bowl), it was the perfect comfort meal for a cold night.

Peanut and Rosemary Baked Chicken

- 4 chicken breasts
- 1/2 cup breadcrumbs
- 1/2 cup finely chopped roasted peanuts
- a few sprigs of fresh rosemary, minced
- 1/2 cup almond milk
- 2 tbs mustard
- 1/4 tsp kosher salt
- 1/4 tsp black pepper

1. Preheat your oven to 425 degrees. Spray your oven tray with non-stick spray.
2. In one bowl, combine the milk and mustard. In a separate bowl, combine your breadcrumbs, chopped peanuts, rosemary, salt and pepper.
3. For each chicken breast, coat it with the milk mixture and then the breadcrumbs before placing on the baking sheet (I sprinkled a little extra breadcrumb, peanut mixture over top of the chicken).
4. Bake for 25 - 30 minutes, or until fully cooked.