WALNUT-CRUSTED CHICKEN BREASTS
Packed with omega-3 fatty acids, walnuts add richness to this light breading; the coating keeps the chicken moist.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a food processor, combine bread, walnuts, and Parmesan; season with salt and pepper. Process until fine breadcrumbs form. Transfer to a shallow bowl. In another shallow bowl, beat egg white until frothy.
- Season chicken with salt and pepper. Dip each breast into egg white, letting excess drip off, and then into crumb mixture, pressing to adhere.
- In a large nonstick ovenproof skillet heat oil over medium heat. Add chicken and cook until lightly browned, 1 to 3 minutes. Carefully turn chicken over and put skillet in oven. Bake until chicken is golden brown and cooked through, 8 to 12 minutes.
- Serve chicken with lemon slices and green salad.
Nutrition Facts : Calories 388 g, Fat 16 g, Protein 50 g
WALNUT-CRUSTED CHICKEN BREAST
I almost never order a nut-crusted entree in a restaurant, as they often feature a sugary glaze or a too-sweet nut, like pecan or macadamia. That's not an issue here since we're going with buttery, subtly bitter walnuts, held on with a very savory 'nut glue,' made with a garlic and mustard base. This protective layer of deliciousness makes boneless, skinless chicken breast taste like it was just carved off a freshly roasted carcass.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h25m
Yield 4
Number Of Ingredients 10
Steps:
- Mix garlic, 2 tablespoons Dijon mustard, and thyme together in a bowl to make the "nut glue."
- Season chicken breasts generously with salt, pepper, and cayenne. Spread nut glue all over the chicken. Refrigerate until ready to use.
- Toss walnuts over the chicken, press down firmly, and repeat on the other side to coat thoroughly. Refrigerate for 1 1/2 to 3 hours.
- Preheat the oven to 375 degrees F (190 degrees C).
- Coat the bottom of an oven-proof skillet with some olive oil. Place chicken breasts on top, reserving excess nuts if desired. Season with a pinch of salt and drizzle more olive oil on top.
- Bake in the center of the preheated oven until walnuts are lightly toasted and an instant-read thermometer inserted into the thickest part of a breast reads 150 degrees F (66 degrees C), about 25 minutes.
- Quickly remove chicken to a plate to rest. Transfer skillet to the stovetop; stir in broth, 1 tablespoon Dijon mustard, and honey and bring to a boil over high heat; cook until reduced by about half, 3 to 4 minutes. Spoon pan sauce over and around the chicken to serve.
Nutrition Facts : Calories 473.7 calories, Carbohydrate 13 g, Cholesterol 65.4 mg, Fat 34.8 g, Fiber 3.1 g, Protein 30.7 g, SaturatedFat 3.9 g, Sodium 523.5 mg, Sugar 4.4 g
WALNUT CRUSTED CHICKEN BREASTS WITH PEACH SAUCE
Make and share this Walnut Crusted Chicken Breasts with Peach Sauce recipe from Food.com.
Provided by evelynathens
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375F.
- Trim the boneless chicken breasts and pound out evenly.
- Mix the preserves, honey, mustard and 1/4 cup of the chicken stock in a bowl.
- In another bowl, take the flour and finely chopped walnuts and mix together.
- Dip the chicken breasts in the peach mixture and drain slightly.
- Then roll the breasts in the walnut mixture and pat down.
- Place onto a baking pan and bake for 20-25 minutes, or until juices run clear when chicken in pierced with a fork or knife.
- To make the sauce: put the peach mixture in a small pan.
- Then add the cornstarch to the remaining chicken stock and mix.
- Add the chicken stock to the peach mixture and bring to a boil.
- Reduce the heat and simmer for 10 minutes.
- Season with salt and pepper to taste.
- Remove the chicken from the oven and plate.
- Take the sauce and nap it across the chicken breast, then serve, with lots of steamed veggies.
- Note: This recipe is very flavourful as it is, but if you want a bit more richness, you can drizzle 1/4 cup of melted butter over the breasts before baking.
Nutrition Facts : Calories 682.1, Fat 42.1, SaturatedFat 4.5, Cholesterol 77.3, Sodium 293.2, Carbohydrate 45, Fiber 4.5, Sugar 24.1, Protein 36.5
WALNUT-CRUSTED CHICKEN BREASTS
Packed with omega-3 fatty acids, walnuts add richness to this light breading. The coating keeps the chicken moist. A seasonal green salad goes well with this. Recipe is from Martha Stewart.
Provided by CookingONTheSide
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- In a food processor, combine bread, walnuts, and Parmesan; season with salt and pepper.
- Process until fine bread crumbs form.
- Transfer to a shallow bowl.
- In another shallow bowl, beat egg white, letting excess drip off, and then into crumb mixture, pressing to adhere.
- Season chicken with salt and pepper.
- Dip each breast into egg white, letting excess drip off, and then into crumb mixture, pressing to adhere.
- In large nonstick ovenproof skillet, heat oil over medium heat.
- Add chicken and cook until lightly browned, 1-3 minutes.
- Carefully turn chicken over and put skillet in oven.
- Bake until chicken is golden brown and cooked through, 8-12 minutes.
- Serve chicken with lemon slices and a salad.
WALNUT-CRUSTED CHICKEN BREASTS
Tired of hearing how boring chicken breasts are? Silence the critics with these-pan-fried to deliciousness in a spicy-sweet walnut crust.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine marmalade, syrup and Worcestershire sauce; set aside.
- Mix nuts, flour, ginger and pepper in shallow dish. Brush marmalade mixture on both sides of chicken. Dip into nut mixture; press nut mixture into chicken to coat.
- Heat oil in large skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until done (165°F).
Nutrition Facts : Calories 470, Fat 32 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 65 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
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