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
CHERRY CHICKEN WITH CHILI SAUCE
Sounds interesting from "Cooking With Tongue Twisters" only kidding! This is really from "Cooking More Creatively." You broil and then bake. I love those cherries. I think kids will like this too.
Provided by Oolala
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Season chicken and place in broiler until brown.
- Combine all but the cherries and sherry.
- Pour over the chicken and cover with foil and bake at 325 degrees for 30 minutes.
- Add the wine and cherries and continue baking for another 15 minutes. Remove foil and still continue to bake an additional 15 minutes uncovered. Check for doness.
- Serve with rice.
Nutrition Facts : Calories 574.1, Fat 2.3, SaturatedFat 0.8, Cholesterol 3.3, Sodium 829.1, Carbohydrate 85.7, Fiber 4.5, Sugar 65.2, Protein 4.8
CHEERY CHERRY CREAM PUFFS WITH A.1. GANACHE DRIZZLE #A1
A.1. Original Sauce Recipe Contest Entry Quick and easy, this dessert tastes as wonderful as it looks! It features flaky pastry, a creamy cherry filling and a rich chocolate ganache flavored with A.1. Original Sauce! It will wow all who taste it!
Provided by Ronna F
Categories Sauces
Time 38m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 9
Steps:
- Bake puff pastry shells at 425 degrees F. for 18 minutes according to package directions. Use a fork to remove the top halves and soft pastry underneath. Allow to cool.
- Bring 1 cup heavy cream to a simmer in a small saucepan over medium heat. Remove from heat. Stir in A.1. Origianal Sauce and chocolate chips. Stir until well blended and smooth. Set aside.
- To make the filling, place remaining 1/2 cup heavy cream in a medium bowl. Beat on high speed. Once cream begins to thicken, add cherry juice, vanilla and sugar. Continue to whip until cream is thick and stiff. Fold in Maraschino cherries.
- To assemble, spoon cream mixture onto pastry shell bottoms. Place pastry tops over cream. Drizzle with the A.1. ganache. Sprinkle with chopped walnuts. Serve immediately and enjoy!
Nutrition Facts : Calories 808.8, Fat 63.2, SaturatedFat 28.8, Cholesterol 81.5, Sodium 146.9, Carbohydrate 62.3, Fiber 4.7, Sugar 33.4, Protein 8.5
CHERRY DELIGHT WITH WALNUT CRUST
Here's my recipe for Cherry Delight. This is a good recipe and it's hard to believe its made with soda crackers.
Provided by BUCHKO
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h45m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
- Beat egg whites until stiff. Gradually add the sugar and cream of tarter; beat until sugar is dissolved.
- Add crackers, nuts and vanilla. Pour into prepared pan and bake for 25 minutes in the preheated oven.
- Remove from oven, cool and cut into squares. Top each serving with pie filling and whipped topping.
Nutrition Facts : Calories 324 calories, Carbohydrate 53.1 g, Fat 11.5 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 6 g, Sodium 120.2 mg, Sugar 28.3 g
WALNUT CRUSTED CHERRY CHICKEN #A1
A.1. Original Sauce Recipe Contest Entry. Who knew that blending flavorful A.1. with cherries would make an excellent sauce! The best thing...once it sits in the refrigerator it turns into a jam so it can used as such or add in water or stock to reconstitute it to a sauce again.
Provided by Layersofflavor
Categories Sauces
Time 35m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Bring a propane grill to 450 degrees.
- Add the first seven ingredients to a food processor and pulsate until walnuts are coarse. Rub oil and the seasoning blend on all sides of the chicken including under the skin. Lower the heat of the grill to 425 and grill the chicken until an internal temperature of 165 degrees is reached or until juices run clear. Remove and cover to keep warm.
- While the chicken cooks, cover cherries in water and boil for 8 minutes. Strain the cherries, reserving half of the water plus 3 tablespoons of the cherry water. If the cherries have pits remove them now. Add the cherries and the water back to the pan, reserving the 3 tablespoons of cherry water for later. Add the sugar, A.1., mustard, agave, fig jelly, and jalapeno jelly to the cherries and bring to a rapid boil for 5 minutes. To the same food processor used prior, add the reserved cherry water and the cherry mixture. Pulsate until well blended.
- Pour the cherry sauce over the chicken, top with a mint sprig and serve.
- Note: The chicken and sauce pair well with mashed potatoes, quinoa or a kale salad.
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