HONEY WALNUT CHICKEN RECIPES
HONEY WALNUT CHICKEN | JUST A PINCH RECIPES
This is sooo easy....sooo good. Just simple, pure ingredients. When you need a quick one - this one is a super choice.
Provided by Pamela Thompson @spinetingler
Categories Chicken
Prep Time 5 minutes
Cook Time 30 minutes
Yield 3
Number Of Ingredients 5
Steps:
- Roll chicken in honey, then mixture of walnuts and bread crumbs. Season with salt and pepper. Place in refrigerator for 1 hour. Bake at 350 degrees for 45 minutes or until done.
WALNUT-CRUSTED CHICKEN BREAST | ALLRECIPES
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 Chicken Breast
Total Time 2 hours 25 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 2 chicken breasts
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, CarbohydrateContent 13 g, CholesterolContent 65.4 mg, FatContent 34.8 g, FiberContent 3.1 g, ProteinContent 30.7 g, SaturatedFatContent 3.9 g, SodiumContent 523.5 mg, SugarContent 4.4 g
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This is a dish my mom has been making forever. It is very tasty and appeals to all. We only serve this dish occasionally as it is pretty high salt -- although it is probably lower in sodium than anything you would get at a Chinese restaurant.
You should adjust the garlic and ginger to your taste as my mom has never measured how much she uses. We usually serve this with brown rice and a couple of vegetables (a green and an orange so that the table is aesthetically pleasing).
From food.com
Reviews 3.5
Total Time 25 minutes
Calories 389.4 per serving
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Reviews 3.5
Total Time 25 minutes
Calories 389.4 per serving
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