Healthy Walnut Chicken Recipes

WALNUT CHICKEN

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

Steps:

• Put the first 7 ingredients into a medium saucepan over low heat. Mix well with a whisk and bring to a simmer.
• In a small cup add the cornstarch and 3 to 4 tablespoons of water. Mix to combine, then add it to the sauce mixture. Slowly add 2 cups of water and continue to cook the mixture over low heat, stirring constantly until it has thickened to a syrup consistency.
• Steam the chicken in a vegetable steamer over the bouillon liquid, in 2 batches. Cook until the chicken is tender. Remove the chicken to a cutting board.
• Add 1 tablespoon of butter and the whole walnuts to a small frying pan over medium heat. Turn regularly until well toasted. Cool, then stir the walnuts into the sauce mixture. Put the sauce mixture over low heat and bring to a simmer.
• Slice the chicken into bite-size pieces and add it to the sauce mixture. Transfer to a serving bowl and serve over hot rice or a mixture of white and wild rice.

HEALTHY WALNUT CHICKEN

Steps:

• Preheat oven to 375 degrees and spray baking pan with pam.
• Place chicken in large ziplock bag and pour buttermilk in bag. Squish bag a bit to make sure chicken is evenly covered by the buttermilk. Place in fridge to marinate for several hours.
• Combine breading ingredients. Taste and adjust seasoning to your liking.
• Take chicken breasts, one at a time and dip both sides in breading, then place in pan.
• Liberally spray top of chicken with pam, until they are golden in color. (This helps them brown without having to add butter or oil.).
• Bake for 30-35 minutes or until done. Baking time will depend on the size of the chicken breasts.
• When serving, to help the bottom breading stay on the chicken, use a spatula and a table knife. Carefully slide the spatula under the chicken, then use the knife to push the chicken off the spatula. That will help the breading stay in place rather than sticking to the pan or to the spatula.

WALNUT CHICKEN

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.

PEAR WALNUT CHICKEN

Steps:

• Drain pears, reserving juice in a 1-cup measuring cup. Add enough water to measure 3/4 cup. Set pears aside. In a small bowl, combine the pear juice mixture, apple juice, brown sugar, soy sauce and garlic powder; set aside. , In a large skillet, saute chicken in oil for 4-6 minutes or until chicken juices run clear. Add parsley and pear juice mixture. Cover and simmer for 5-7 minutes, or until heated through, stirring occasionally. , In a small bowl, combine cornstarch and cold water until smooth; gradually pour into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in walnuts and pears. Serve with rice if desired.

WALNUT-CRUSTED CHICKEN BREAST

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.