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
CRISPY WALNUT CHICKEN
Make and share this Crispy Walnut Chicken recipe from Food.com.
Provided by Renea
Categories Chicken Breast
Time 1h15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Place cereal and walnuts in processor and ground finely then place in shallow dish.
- Combine butter, garlic, salt and pepper in shallow dish.
- Dredge chicken in butter mixture then in cereal to coat.
- Place chicken in baking dish.
- Pour remaining butter mixture over chicken.
- Bake for 1 hour at 350 degrees.
CHICKEN AND WALNUTS
This is one of my all-time favorite foods. I first had it at my best friends house in high school over 20 years ago. Her mother gave me the recipe and I have been making it ever since. I don't even like green peppers and I love them in this recipe. It is easy and the sauce is divine! For non-soy sauce/salt lovers--don't even try this recipe. The sauce is wonderful if you like the salty flavor of soy sauce, which obviously I do. For those that want a bland, non-salty light sauce, this is NOT the recipe for you! Look elsewhere! Enjoy!
Provided by Kimke
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In small bowl blend soy sauce into cornstarch; stir in dry sherry, ginger, sugar, & red pepper Preheat wok (or large skillet) add cooking oil.
- stir-fry green pepper& green onions in hot
- Remove.oil for 2 minutes or till crisp& tender.
- Stir-fry walnuts for 2 minutes (you may need to add more oil at this point).
- Remove.
- Add half the chicken to hot wok; stir-fry 2 minutes.
- Remove.
- Stir-fry remaining chicken 2 minutes.
- Return all chicken to wok.
- Stir in soy mixture into chicken.
- Cook& stir till thickened and bubbly.
- Stir in veggies.
- Cover and cook 1 minute more.
- Serve with rice.
Nutrition Facts : Calories 555.3, Fat 41.7, SaturatedFat 7.2, Cholesterol 77.6, Sodium 1087.7, Carbohydrate 15.2, Fiber 4.1, Sugar 4.7, Protein 26.8
MOM'S CHINESE WALNUT CHICKEN
This is a dish my mom has been making forever. It is very tasty and appeals to all. We only serve this dish occasionally as it is pretty high salt -- although it is probably lower in sodium than anything you would get at a Chinese restaurant. You should adjust the garlic and ginger to your taste as my mom has never measured how much she uses. We usually serve this with brown rice and a couple of vegetables (a green and an orange so that the table is aesthetically pleasing).
Provided by Lowfat Linda
Categories Chicken Breast
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Make sure to start your rice before starting the Walnut Chicken!
- Cut chicken into half-inch pieces.
- Mix 3 T cornstarch, 2 T of the oil and 2 T soy sauce in the bottom of a large bowl (add more soy sauce if needed, until the cornstarch is smooth and semi-liquid).
- Add the sugar, garlic and ginger powder and mix.
- Add the chicken and stir to coat. Put aside.
- Heat 1 T oil in a large frying pan. Fry the walnuts until they are golden brown. It takes a while to get the nuts up to temperature, but then they brown very rapidly.
- Move the walnuts to a separate bowl.
- Put the chicken in the heated frying pan and stir-fry for a couple of minutes, until the pieces are separated.
- Add the nuts to the chicken and stir-fry for a couple more minutes.
- Add the warm water and 1/2 C of soy sauce to the pan and stir to make a sauce.
- If more sauce is desired, just add additional water and heat.
- Serve hot with rice.
Nutrition Facts : Calories 389.4, Fat 21.4, SaturatedFat 2.6, Cholesterol 87.8, Sodium 1775.7, Carbohydrate 8.4, Fiber 1.6, Sugar 1.1, Protein 41.2
SUSAN'S WALNUT CHICKEN
This dish is simple, but delicious! My mom made this for us when we were kids, and now I make it for my kids. Perfect for an asian-themed dinner. I serve it with pineapple, chow mein noodles, and broccoli. My kids LOVE to eat it with chopsticks!
Provided by SooZeeQ
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix 1 Tbl. oil, 2 teaspoons soy sauce, 1 teaspoons corn starch in bowl. Stir in chicken (cut in 1 inch pieces). Cover and refrigerate 30 minute.
- Mix chicken broth, ginger, 3 teaspoons soy sauce, 2 teaspoons corn starch. Set aside.
- Heat 1-2 Tbl. oil in skillet. Stir-fry chicken and dried red pepper. Remove chicken.
- Stir-fry onion, green pepper, and garlic until onion is clear. Add chicken and broth mixture. Cook until thickened. Stir in walnuts and water chestnuts.
- Serve over white rice.
Nutrition Facts : Calories 390.7, Fat 26.8, SaturatedFat 4.2, Cholesterol 46.4, Sodium 569.2, Carbohydrate 19.8, Fiber 3.1, Sugar 4, Protein 19.8
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