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
CRUMB-COATED CHICKEN THIGHS
These spicy roasted chicken thighs don't require a lot of prep time, I often put baking potatoes on the oven rack alongside the chicken. It's simple satisfying meal. -Kara De la vega of Suisin City, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the first seven ingredients. Add chicken, a few pieces at a time, and shake to coat. , Place on a baking sheet coated with cooking spray. Bake, uncovered, at 400° for 15-20 minutes on each side or until a thermometer reads 180°.
Nutrition Facts : Calories 0g sugar total.
WALNUT AND HERB CRUSTED CHICKEN
This is absolutely my favorite way of preparing baked chicken thighs. I find the coating is enough to coat 7 thighs. I use chicken thighs with the bone in, but I pull the skin off. Skinless breasts may also be used, but we think the thighs are more flavorful. This recipe came from an ad for Diamond walnuts.
Provided by Lorraine of AZ
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a shallow dish, combine the walnuts, bread crumbs, basil, rosemary, flour and salt.
- In a second shallow dish, lightly beat the egg.
- Roll each piece of chicken in the egg, then in walnut mixture.
- Lay coated pieces on a baking sheet.
- Bake 40-45 minutes in preheated oven until crust is browned.
SPICY PECAN CRUSTED CHICKEN THIGHS
Provided by Katie Lee Biegel
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and place a wire cooling rack on top, then spray with nonstick cooking spray.
- Chop the pecans so they have a consistency of coarse breadcrumbs, then set aside. Sprinkle the chicken on both sides with salt and pepper. Add the flour to a shallow dish, then whisk the eggs, hot sauce and 2 tablespoons Dijon in a second shallow dish. Mix the pecans, salt and pepper in a third shallow dish. Dip the chicken in the flour, shaking off the excess, then in the egg mixture, then in the pecans. Place on the wire rack and bake until cooked through, 20 to 25 minutes.
- Meanwhile, whisk together the vinegar with the remaining tablespoon Dijon and some salt and pepper in a small bowl. Slowly add the olive oil and continue to whisk until emulsified. Pour the dressing over the kale in a large bowl and mix. Serve alongside the chicken.
MACADAMIA-CRUSTED CHICKEN
Make and share this Macadamia-Crusted Chicken recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 18m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place macadamia nuts in the bowl of the food processor and use the pulse button to crush. Transfer to a bowl. Add breadcrumbs. Season with salt and pepper.
- Place flour on a plate. Lightly whisk eggs in a bowl. Dip chicken into flour. Shake off excess. Dip in egg, then macadamia mixture, pressing firmly to coat.
- Heat olive oil in a frying pan over medium heat. Cook chicken for 3 minutes on each side or until golden and cooked through.
Nutrition Facts : Calories 438.4, Fat 29.6, SaturatedFat 5.1, Cholesterol 93, Sodium 234.8, Carbohydrate 35, Fiber 3.8, Sugar 3, Protein 10.3
NUT-CRUSTED CHICKEN BREASTS
Adapted from Cook's Illustrated. Almonds work best, but any nut will do. If your chicken breasts have the tenderloin attached, remove it.
Provided by DrGaellon
Categories Chicken Breast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Poke each breast several times with a fork. Sprinkle each breast with 1/2 tsp kosher salt, coating both sides. Refrigerate, uncovered, 15-20 minutes.
- Process nuts in food processor, about 20 1-second pulses, until it looks like coarse meal. Heat butter in skillet over medium flame until melted. Swirl constantly until butter is brown and smells nutty, 4-5 minutes. Add shallot and 1/4 tsp kosher salt. Cook, stirring constantly, until shallot is soft, about 2 minutes. Reduce heat to medium-low. Add nuts and panko and stir often until golden brown, 10-12 minutes. Transfer to a shallow dish and stir in lemon zest, thyme and cayenne.
- Beat egg, mustard and black pepper in a second bowl; place flour in a third dish. Pat breasts dry. Dip breasts, one at a time, into flour, patting off excess, then into egg, then into nut mixture. Scoop nut mixture on top of the chicken and press it down hard to make it adhere. Place breast on a rack placed over a cookie sheet, then prepare the second one.
- Place rack in lower-middle of preheated oven and bake until internal temperature of chicken is 160F, 20-25 minutes. Rest 5 minutes, then serve with lemon wedges.
Nutrition Facts : Calories 803.7, Fat 40.6, SaturatedFat 11.6, Cholesterol 325.4, Sodium 1704.6, Carbohydrate 53.6, Fiber 6.4, Sugar 4.1, Protein 57.1
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