Walnut Crusted Chicken Breasts Recipes
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-CRUSTED CHICKEN BREASTS
Packed with omega-3 fatty acids, walnuts add richness to this light breading. The coating keeps the chicken moist. A seasonal green salad goes well with this. Recipe is from Martha Stewart.
Provided by CookingONTheSide
Categories Chicken Breast
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.
WALNUT CRUSTED CHICKEN BREASTS WITH PEACH SAUCE
Make and share this Walnut Crusted Chicken Breasts with Peach Sauce recipe from Food.com.
Provided by evelynathens
Categories Chicken
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.
Nutrition Facts : Calories 682.1, Fat 42.1, SaturatedFat 4.5, Cholesterol 77.3, Sodium 293.2, Carbohydrate 45, Fiber 4.5, Sugar 24.1, Protein 36.5
WALNUT-CRUSTED CHICKEN BREASTS
Packed with omega-3 fatty acids, walnuts add richness to this light breading; the coating keeps the chicken moist.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
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.
Nutrition Facts : Calories 388 g, Fat 16 g, Protein 50 g
WALNUT-CRUSTED CHICKEN BREASTS
Tired of hearing how boring chicken breasts are? Silence the critics with these-pan-fried to deliciousness in a spicy-sweet walnut crust.
Provided by My Food and Family
Categories Home
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).
Nutrition Facts : Calories 470, Fat 32 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 65 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
WALNUT-CRUSTED CHICKEN BREASTS
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
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4.4/5 (12)Category Main CourseCuisine AmericanTotal Time 20 mins
- While pan is heating, pound chicken breasts so they are about 1/2 inch thick. Season with salt and pepper
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Ratings 2Category Main Course, SaladCuisine AmericanTotal Time 45 mins
- Preheat oven to 400 degrees. Line a rimmed baking sheet or parchment paper for easy cleanup.
- In a small bowl, whisk together yogurt, olive oil, lemon juice, honey, rosemary, and Dijon mustard. Season to taste with salt and pepper. Store covered in the refrigerator until assembling the salad.
- In a large bowl or serving platter, combine greens, sliced pears, pomegranate arils, feta cheese, and red onion. Or, compose salads in four individual servings plates.
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4.6/5 (17)Category DinnerServings 4Total Time 5 hrs
- Place the chicken, olive oil, mustard, white wine, garlic, and dried thyme in a large zipped-top bagger container. Seal shut, give it a shake to combine, and refrigerate for at least 4 hours and up to 12 hours.
- Combine the walnuts, flour, salt, and pepper together in a shallow dish such as a 9×9 inch baking pan or a pie dish. Remove the chicken, shake off a little excess marinade and dip both sides of the chicken in the walnut mixture. Coat it really well so there’s lots of walnut coating on each.
- Heat a couple Tablespoons of olive oil in an oven-safe skillet* over medium heat. Add the chicken and sear for 2 minutes, 1 minute on each side. Transfer skillet to the oven and bake, covered loosely with aluminum foil, for 15-20 minutes or until the chicken is fully cooked through. (Chicken is considered done when an instant read thermometer reads the center of the thickest part as at least 165°F (74°C).)
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4.6/5 (11)Total Time 35 minsCategory Main Course, Main DishCalories 815 per serving
- Cut each breast in half, then place on a cutting board and cover with plastic wrap or wax paper. Beat with a meat mallet until 1/2 inch uniform thickness.
- Arrange three shallow bowls on the counter. In the first bowl, combine walnuts, rosemary and panko. In the second, lightly beaten eggs and the third, flour mixed with fine sea salt and pepper.
- Lightly dredge each breast halve in flour, then egg and finally walnut mixture. Pat in walnuts to make sure you get a good, even coat. Place in a single layer in prepared baking dishes. Repeat with all chicken.
WALNUT CRUSTED CHICKEN (WHOLE30 & KETO) - ORGANICALLY ADDISON
From organicallyaddison.com
Cuisine AmericanTotal Time 25 minsCategory Main CourseCalories 557 per serving
- Crush up walnuts into walnut pieces. In another shallow bowl, mix together walnut pieces, Octonuts Walnut Protein Powder, sea salt and pepper.
WALNUT-CRUSTED CHICKEN BREASTS - BETTER HOMES & GARDENS
From bhg.com
5/5 (2)Calories 379 per servingTotal Time 45 mins
- Preheat oven to 400 degree F. Place each chicken breast half between two pieces of plastic wrap. Pound breasts lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Spread one-fourth of the cheese in center of each breast; sprinkle with green onion.
- Fold in sides of chicken; roll up from one of the short ends, pressing edges to seal. Secure with wooden toothpicks, if necessary.
- In a shallow dish combine egg, water, salt, and pepper. Beat with a whisk or fork until well blended; set aside. In another shallow dish combine bread crumbs and walnuts. Coat chicken rolls with flour. Dip chicken in egg mixture, then in walnut mixture to coat all sides. Place chicken, seam-side down, in a 2-quart square baking dish. Drizzle with melted margarine or butter.
- Bake, uncovered, for 20 to 25 minutes or until chicken is tender and no longer pink inside. Top the chicken rolls with mixed baby greens. Return to oven. Bake about 1 minute more or until the greens just begin to wilt. Remove from oven. Sprinkle greens with the balsamic vinegar. Makes 4 servings.
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- Combine the walnuts, cornmeal, onion powder and rosemary in a food processor. Pulse until finely ground. Combine nut mixture, baking soda, flour and cheese in a shallow dish.
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From hintofhealthy.com
Cuisine InternationalCategory Dinner, Lunch, Main CourseServings 4Calories 382 per serving
- Crack your egg in a bowl, and add the mustard. Whisk to combine the yolk and egg white until it’s a smooth egg mixture.
- Add your walnuts to a food processor and blend until you have finely crumbled walnuts. If you don’t have a food processor, you can also use a knife and chop the walnuts finely. Avoid any large chunks. Combine your walnuts, parmesan and black pepper, then add them to a plate.
- Slice the chicken breast fillets in two straight down the middle, so that you end up with 4 thin chicken fillets. Use tongs or a fork, and dip one of the chicken fillets into the egg mixture. Make sure to completely coat the chicken with the egg. Then, move the chicken to the plate with the walnuts. Move the chicken around, making sure to completely coat it in the walnut crumble.
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