Walnut Crusted Chicken Breasts With Peach Sauce Recipes

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WALNUT-CRUSTED CHICKEN BREAST



Walnut-Crusted Chicken Breast 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     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h25m

Yield 4

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, 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



Walnut-Crusted Chicken Breasts image

Categories     Bread     Chicken     Side     Bake     Walnut

Yield serves 4

Number Of Ingredients 8

2 slices day-old whole-wheat bread
1/3 cup walnuts
2 tablespoons finely grated parmesan cheese
Coarse salt and freshly ground pepper
1 large egg white
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
1 tablespoon grapeseed oil
Lemon slices, for serving

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

WALNUT-CRUSTED CHICKEN BREASTS



Walnut-Crusted Chicken Breasts image

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

2 slices whole wheat bread, dried
1/3 cup walnuts
2 tablespoons parmesan cheese, freshly grated
coarse salt
fresh ground black pepper
1 large egg white
4 (6 -8 ounce) boneless skinless chicken breast halves
1 tablespoon grapeseed oil or 1 tablespoon canola oil
lemon slice, for serving

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 CHICKEN WITH DIJON CREAM SAUCE



Walnut Chicken with Dijon Cream Sauce image

Chicken coated with Progresso® bread crumbs, Gold Medal® all-purpose flour and walnuts gives you a delicious skillet dinner - served with Dijon cream sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 16

6 boneless skinless chicken breasts
1/4 cup butter or margarine, melted
1/2 teaspoon garlic powder
1/2 cup Progresso™ panko crispy bread crumbs
1/4 cup Gold Medal™ all-purpose flour
1/2 cup finely chopped walnuts
1/4 cup sesame seed
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons butter or margarine
2 tablespoons olive oil
1 cup whipping cream
2 tablespoons Dijon mustard
2 tablespoons dry sherry
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Steps:

  • Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. In small bowl, mix melted butter and garlic powder. In shallow dish, mix bread crumbs, flour, walnuts, sesame seed, 1 teaspoon salt and 1/2 teaspoon pepper. Brush both sides of chicken with garlic butter; coat with bread crumb mixture.
  • In 12-inch skillet, heat 1 tablespoon each of the butter and oil over medium heat until butter is melted. Add 3 chicken breasts; cook 8 to 12 minutes, turning once, until no longer pink in center. Remove from skillet to serving platter; cover to keep warm. Repeat with remaining 1 tablespoon each butter and oil and remaining 3 chicken breasts.
  • Meanwhile, in 1-quart saucepan, stir sauce ingredients with whisk until blended. Heat to simmering; cook 10 minutes or until mixture thickens slightly and coats the back of a spoon. Serve chicken with sauce.

Nutrition Facts : Calories 527, Carbohydrate 13 g, Fat 7, Fiber 2 g, Protein 23 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 796 mg

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