Walnut Chicken Spread Recipes
CHICKEN SALAD SPREAD
The chicken salad is quick and easy. If you want a little 'zip', add a few drops of hot sauce to the mixture! Serve on lettuce as a salad or on bread as a sandwich.
Provided by MYSST
Categories Salad
Yield 4
Number Of Ingredients 5
Steps:
- Combine the chicken meat, celery, mayonnaise, onion powder and sweet pickles.
Nutrition Facts : Calories 145.3 calories, Carbohydrate 7.4 g, Cholesterol 43.4 mg, Fat 5.6 g, Fiber 0.1 g, Protein 15.3 g, SaturatedFat 1.5 g, Sodium 475.9 mg, Sugar 7.1 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 BUTTER SPREAD
This healthy alternative spread will have you making more of your own homemade spreads in just minutes. It's so simple and you know exactly what's going into it. -Bryan Kennedy, Kaneohe, Hawaii
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2/3 cup.
Number Of Ingredients 7
Steps:
- Place walnuts, orange peel, pepper and salt in a food processor; cover and process until creamy. Spread on toast, with preserves and Brie if desired.
Nutrition Facts : Fat preserves and cheese), Cholesterol 26g fat (2g saturated fat), Sodium 0 cholesterol, Carbohydrate 60mg sodium, Fiber 6g carbohydrate (1g sugars, Protein 3g fiber)
WALNUT CHICKEN
Make and share this walnut chicken recipe from Food.com.
Provided by chia2160
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- heat oil in a skillet, add chicken and brown on both sides, 3-5 minutes per side, remove.
- add onions and garlic to pan, cook for 2 minutes.
- add walnuts, cook for 1 minute.
- add flour, cinnamon, red pepper flakes, stirring.
- add broth, stir to mix well.
- return chicken to pan, cover, simmer 15 minutes until chicken is cooked through and sauce thickens.
- stir in parsley, salt, pepper, vinegar.
- serve over rice.
WALNUT CHICKEN
This recipe was found on the net and posted by request. Original recipe was from Helen Chen's "Peking Cuisine". You can also use shrimp in place of chicken.
Provided by Diana Adcock
Categories Chicken
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Add marinade ingredients to chicken and mix well.
- Marinate for 10 minutes.
- While marinating chicken mix together the sauce ingredients.
- Set aside.
- Heat wok on high with the oil.
- Add the garlic and stir for a few seconds.
- Add the chicken and cook to 80% done.
- Reduce heat to medium and add the sauce, giving it a good stir.
- Cook for 1 minute.
- Add the walnuts and sesame oil.
- Cook for 1 minute more.
- Remove from heat and serve with rice and veggies.
WALNUT CHICKEN SPREAD
It's a breeze to stir together this tasty spread, with its mild combination of chicken, crunchy walnuts, onion and celery. It's perfect with crackers or as a sandwich filling. -Joan Whelan, Green Valley, Arizona
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-1/2 cups.
Number Of Ingredients 8
Steps:
- In a bowl, combine the chicken, walnuts, mayonnaise, celery, onion, salt and garlic powder. Serve with crackers. Refrigerate any leftovers.
Nutrition Facts : Calories 116 calories, Fat 10g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 170mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
WALNUT CHICKEN SPREAD
'It's a breeze to stir together this tasty chicken spread,' confirms Joan Whelan of Green Valley, Arizona. 'We enjoy the mild combination of chicken, crunchy walnuts, onion and celery. It's perfect with crackers or as a sandwich filling.'
Provided by Allrecipes Member
Time 15m
Yield 20
Number Of Ingredients 8
Steps:
- In a bowl, combine the chicken, walnuts, mayonnaise, celery, onion, salt and garlic powder. Serve with crackers. Refrigerate any leftovers.
Nutrition Facts : Calories 150.6 calories, Carbohydrate 9.8 g, Cholesterol 13.4 mg, Fat 9.8 g, Fiber 0.7 g, Protein 6.2 g, SaturatedFat 1.4 g, Sodium 272 mg, Sugar 1.6 g
MUHAMMARA (ROASTED PEPPER & WALNUT SPREAD)
This roasted red pepper and walnut spread is quite popular in the Middle East and you'll understand why when you make it and discover you can't stop eating it.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 2h18m
Yield 6
Number Of Ingredients 13
Steps:
- Heat a skillet over medium heat. Add walnuts and drizzle with 1 tablespoon olive oil. Cook and stir frequently until walnuts smell toasted and are lightly browned, about 5 minutes. Remove from heat and transfer walnuts to a plate to cool. Reserve 2 or 3 to coarsely chop and use for garnish.
- Place the skillet over medium heat; add 1 tablespoon olive oil. Sprinkle in the breadcrumbs; cook and stir frequently until crumbs turn golden brown, 3 or 4 minutes. Remove from heat and sprinkle onto plate with walnuts.
- Place peppers in bowl of a food processor. Add walnuts, toasted bread crumbs, garlic, lemon juice, pomegranate molasses, salt, paprika, Aleppo pepper flakes, cumin, and cayenne pepper. Drizzle with remaining 2 tablespoons olive oil.
- Pulse on and off, scraping mixture down occasionally, until mixture is fairly fine and smooth. Transfer to a bowl; cover and refrigerate until chilled, about 2 hours.
- Transfer to a shallow serving bowl. Use the back of a spoon to swirl indentations on the surface to capture the garnishes. Garnish with reserved chopped walnuts, a drizzle of olive oil, pepper flakes, and chopped parsley.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 10.3 g, Fat 24.3 g, Fiber 3.4 g, Protein 4.5 g, SaturatedFat 2.8 g, Sodium 440.8 mg, Sugar 1.8 g
WALNUT SPREAD
Found this recipe in a Swedish food magazine. The spread is easy to make and very nice on freshly baked bread. I have also used it as an appetizer on roasted slices baguette (crostini).
Provided by Chef Dudo
Categories Spreads
Time 10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Put 2-4 walnut halves apart to use as garnish.
- Mix walnuts, ricotta cheese honey and salt together, either in a food processor or by hand held blender.
- Taste and adjust salt to your liking.
- Put the spread in a bowl and garnish with walnut halves and sprinkle with half a tablespoon honey.
Nutrition Facts : Calories 100.8, Fat 7.9, SaturatedFat 2.6, Cholesterol 13.6, Sodium 51.6, Carbohydrate 4.3, Fiber 0.5, Sugar 2.8, Protein 4
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