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.
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.
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.
Yield serves 4 Number Of Ingredients 8 Steps:
Preheat oven to 425°F. In a food processor, combine bread, walnuts, parmesan, and 1/4 teaspoon salt; season with pepper. Process until fine crumbs form. Transfer to a shallow bowl. In another bowl, beat egg white until frothy. Pat dry chicken with paper towels. Season chicken on both sides with 1/2 teaspoon salt, dividing evenly, and pepper. Dip each chicken breast into egg white to coat completely, then let excess drip off before dredging in crumb mixture, pressing to adhere. Heat the oil in a large ovenproof skillet over medium until hot but not smoking. Cook chicken until lightly browned on one side, 1 to 3 minutes. Flip chicken and transfer skillet to oven. Bake until golden brown and cooked through, 8 to 12 minutes. Serve with lemon slices. Nutrition Information (Per Serving) Calories: 331 Saturated Fat: 1.9g Unsaturated Fat: 9.6g Cholesterol: 101mg Carbohydrates: 8.5g Protein: 44g Sodium: 603mg Fiber: 1.6g
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).
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.
More about “walnut crusted chicken breasts recipes”
Time 30m Yield 6 Number Of Ingredients 7 Steps:
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray. Combine corn flakes and walnut pieces in a gallon-size resealable bag; press air out and seal. Crush corn flakes and walnuts using a rolling pin until cereal is finely crushed and walnuts are the size of rice. Add garlic powder, salt, and pepper; shake bag to mix. Dip chicken tenders in the egg to coat, allowing excess egg to drip back into bowl. Transfer chicken to corn flake mixture, 1 at a time, and gently shake until chicken is coated. Arrange coated chicken on the prepared baking sheet. Bake in the preheated oven until chicken is cooked through and coating is lightly browned, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
