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
ROASTED CHICKEN WITH CREAMY WALNUT SAUCE
This Turkish-inspired sauce makes a wonderful alternative to a classic bread sauce
Provided by Emma Lewis
Categories Dinner, Main course
Time 55m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. In a roasting tin, toss together the chicken, cumin, paprika, 1 tbsp olive oil and seasoning. Cook for 40 mins until the chicken is crisp and cooked through.
- Meanwhile, tear up 1 pitta bread and place in a small bowl. Pour over a couple of tbsp chicken stock and leave to soak. Dry-fry the walnuts in a frying pan for about 3 mins until golden and toasted. Set aside. Heat the remaining oil in the pan and cook the onion and garlic until softened. Place the softened pitta bread, onion mixture and most of the nuts into a blender. Pour over the rest of the chicken stock and whizz together until a rough paste forms. Return the mixture to the pan. Add the cream and lemon juice, season and keep warm.
- When the chicken is cooked, arrange on a platter. Stir the coriander through the sauce and spoon into a bowl. Roughly chop the remaining walnuts and scatter over the chicken. Toast the pittas, cut into wedges and serve alongside
Nutrition Facts : Calories 1245 calories, Fat 86 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 67 grams protein, Sodium 1.76 milligram of sodium
CHICKEN WITH TOASTED WALNUT AND CORIANDER SAUCE
Make and share this Chicken With Toasted Walnut and Coriander Sauce recipe from Food.com.
Provided by COOKGIRl
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a clean, dry skillet dry-roast the walnuts until lightly browned and fragrant. Remove to cool. Lightly toast the coriander seeds in the same skillet. Cool.
- In a saute pan heat 2 tablespoons of the olive oil and lightly brown the chicken on both sides. Stir in the white wine and bring to the boil, scraping the pan to loosen and incorporate the brown bits (fond). Add the chicken stock, bay leaves, salt and pepper. Cook the chicken slowly on top of the stove until meat is tender; about 30 minutes.
- In a food processor or blender, blend the garlic, walnuts, coriander seeds and cayenne. In the same fashion as preparing mayonnaise, slowly add the remaining olive oil and half the lemon juice. Mix well and season to taste. Transfer mixture to bowl.
- Remove the chicken pieces from the saute pan using a slotted spoon. Keep chicken warm in low oven. Pour the pan juices through a strainer and then stir the juice into the walnut sauce.
- In a separate bowl, beat the eggs until light and frothy. Next stir in the lemon juice. Pour the lemon/egg mixture into a saucepan and slowly stir in the walnut sauce. Heat the mixture gently, but DO NOT allow the sauce to boil. (If it boils the eggs will curdle.).
- Arrange the warm chicken pieces on a serving platter and pour the sauce on top.
Nutrition Facts : Calories 669.4, Fat 50.5, SaturatedFat 8.8, Cholesterol 200.7, Sodium 230.2, Carbohydrate 10.3, Fiber 2.4, Sugar 2.9, Protein 39.1
BONELESS CHICKEN BREAST IN CRANBERRY, WALNUT, AND PIPIAN SAUCE
Provided by Food Network
Categories main-dish
Time 4h30m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Put the chicken breasts in a large, deep saute pan with onion, garlic, bay leaves, and salt. Pour just enough water to cover the chicken into the pan, bring to a boil, and boil until chicken is fully cooked through.
- To serve, slice each chicken breast into 3 or 4 pieces. Ladle some of the Cranberry, Walnut, and Pipian Sauce onto each serving plate and top with the sliced chicken breast. Garnish with fresh herbs, if desired.
- Preheat the oven to 165 degrees F.
- On a baking sheet, mix together all ingredients except the sesame seeds, Mexican chocolate, and salt and pepper. Roast in the oven for 2 hours. (The sesame seeds should be roasted separately.)
- Put all roasted ingredients, plus the sesame seeds, into a blender. Blend until smooth and then strain. Transfer the sauce to a medium saucepan and boil for 1 hour.
- Add the chocolate tablets, season, to taste, with salt and pepper, and continue boiling for an additional 30 minutes. This sauce also goes very well with fish.
ROAST CHICKEN BAZHA (ROAST CHICKEN IN WALNUT SAUCE)
Marian Burros brought this recipe to The Times in 1989, after attending a Georgian feast in Tbilisi. Chicken bazha is served with one of Georgia's rich ground walnut sauces made with garlic, onions and fenugreek.
Provided by Marian Burros
Categories dinner, project, roasts, main course
Time 1h
Yield Four servings
Number Of Ingredients 16
Steps:
- Heat the oven to 450 degrees.
- Wash and dry the chicken and stuff its cavity with the whole, peeled onion, the sprig of tarragon and parsley. Rub the skin with olive oil.
- Place the chicken in a roasting pan in the oven, then reduce the heat to 350 degrees. Roast the chicken for about 45 minutes, until it is tender.
- While the chicken is roasting, make the walnut sauce.
- Saute the chopped onion in one tablespoon of olive oil, until it is soft.
- In a large bowl, combine the onion with the walnuts, vinegar, garlic, coriander, red pepper, chicken stock, fenugreek and turmeric. Add enough turmeric to give the mixture a pleasing yellowish cast. Serve with the chicken.
Nutrition Facts : @context http, Calories 910, UnsaturatedFat 42 grams, Carbohydrate 10 grams, Fat 63 grams, Fiber 1 gram, Protein 71 grams, SaturatedFat 16 grams, Sodium 428 milligrams, Sugar 4 grams, TransFat 0 grams
CHICKEN, WITH CHILI AND WALNUT SAUCE
Provided by Moira Hodgson
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Simmer the chicken in water until almost cooked. Drain and cool, reserving liquid.
- Toast the chilies, using a fork over a gas flame. Wrap in paper towels and set aside.
- In the oil, fry the walnuts, peanuts and bread until lightly browned. Combine in blender with the chilies, onions, garlic, ginger, spices, salt and pepper. Add one-and-a-half cups of the chicken stock and puree.
- Thin the mixture with one to two cups stock until you have a smooth puree. Return to pan. Bring to a boil. Add the chicken and simmer for about 20 minutes, until the sauce is thick.
- Sprinkle with sesame seeds and fresh-chopped cilantro. Garnish with the red pepper strips.
Nutrition Facts : @context http, Calories 1091, UnsaturatedFat 60 grams, Carbohydrate 30 grams, Fat 81 grams, Fiber 8 grams, Protein 66 grams, SaturatedFat 16 grams, Sodium 1445 milligrams, Sugar 9 grams, TransFat 0 grams
CHICKEN WITH ROASTED CORIANDER IN COCONUT-CURRY SAUCE
Madhur Jaffrey's recipe for dakshini murgh, a southern India-style chicken dish, is ideal for entertaining. Let the coconut milk sit undisturbed until you're ready to cook; then remove the thick layer of cream from the top to stir in at the end.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h30m
Number Of Ingredients 20
Steps:
- Place a small, heavy skillet (preferably cast iron) over medium-high heat 2 to 3 minutes. Add coriander, fenugreek, and peppercorns. Cook, swirling pan, until fragrant and lightly browned, about 2 minutes. Transfer to a bowl; let cool completely. Grind in a spice grinder.
- Heat oil in a large pot over medium-high. Add mustard seeds and cinnamon. As soon as mustard seeds pop, add chicken in a single layer (work in batches, if necessary). Cook until browned on all sides, about 5 minutes per side. Set pieces aside on a plate as they are done.
- Add onions and garlic to pot and reduce heat to medium. Cook, stirring occasionally, until onions are golden brown, about 10 minutes. Add ginger and tomato. Cook until tomato is soft, about 3 minutes. Add ground toasted spices, turmeric, cayenne, 1 1/2 teaspoons salt, and lemon juice. Return chicken to pot, along with any accumulated juices.
- Remove thick coconut cream from top of coconut milk; set aside. Stir remaining contents of can into pot. Add enough water to fill can again (1 1/2 cups) and add to pot. Bring to a boil, then reduce heat to low and simmer, partially covered, and stirring occasionally, until chicken is cooked through, 20 to 25 minutes.
- Stir reserved coconut cream; add to pot along with chiles. Stir once or twice to warm through; remove from heat. Remove chiles and cinnamon stick, if desired. Serve, with rice, yogurt, and chutney.
LINGUINE WITH CHICKEN AND WALNUT SAUCE
Provided by Liza Davies
Categories Milk/Cream Chicken Nut Pasta Poultry Sauté Walnut Pea Winter Bon Appétit New Jersey
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat oil in heavy large skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until light brown and cooked through, about 5 minutes. Using slotted spoon, transfer chicken to plate. Add bell pepper, shallots, nutmeg and cayenne to skillet and sauté until pepper begins to soften, about 4 minutes. Mix in 1/3 cup walnuts and peas. Add cream and broth and boil until thickened to sauce consistency, about 6 minutes.
- Mix linguine, remaining 1/3 cup walnuts and chicken into sauce. Toss until heated through. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with cheese and serve.
CIRCASSIAN CHICKEN IN WALNUT SAUCE
Provided by Marian Burros
Categories dinner, main course
Time 1h30m
Yield 8 appetizer servings
Number Of Ingredients 13
Steps:
- Simmer the large onion, carrots, peppercorns, salt, bay leaves and parsley in 1 1/2 quarts of water for 20 minutes. Add the chicken, and continue simmering for 20 minutes longer, just until the chicken is done. Cool the chicken in the broth.
- Meanwhile, heat the walnut oil over very low heat, stirring in 1 teaspoon of the paprika. Set aside in a warm place.
- Soak the bread in a little water, and squeeze it dry.
- Grind the walnuts in a food processor or blender until fine. Spoon into a large bowl, and set aside.
- When chicken is cool enough to handle, remove from broth; discard skin and bones, and tear meat into bite-size pieces and set aside. Strain the chicken stock, and reserve.
- Crumble the bread into the walnuts. Stir in garlic, 1/2 cup minced onion, 1 tablespoon paprika, cayenne and 2 cups of reserved stock. Mix and process in batches to make smooth paste, using more stock as needed to make a thick sauce of pouring consistency. Season with salt.
- Mix half the sauce with the chicken pieces. Arrange the mixture on a serving platter, and pour the remaining sauce over it. Drizzle with hot walnut-paprika oil. Serve cold or at room temperature.
Nutrition Facts : @context http, Calories 520, UnsaturatedFat 25 grams, Carbohydrate 13 grams, Fat 36 grams, Fiber 3 grams, Protein 36 grams, SaturatedFat 8 grams, Sodium 550 milligrams, Sugar 3 grams, TransFat 0 grams
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