RECIPES FOR PARMESAN CRUSTED CHICKEN BREAST RECIPES

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WALNUT-CRUSTED CHICKEN BREAST | ALLRECIPES



Walnut-Crusted Chicken Breast | Allrecipes image

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     Chicken Breasts

Total Time 2 hours 25 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 2 chicken breasts

Number Of Ingredients 10

5 cloves garlic, crushed
3 tablespoons Dijon mustard, divided
2 teaspoons fresh thyme
2 (8 ounce) skinless, boneless chicken breast halves
salt and freshly ground black pepper to taste
cayenne pepper to taste
1 ½ cups finely chopped walnuts
1 tablespoon olive oil, or to taste
½ cup chicken broth
2 teaspoons honey

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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