Walnut-crusted chicken breast is a delicious and healthy way to prepare chicken. The dish is easy to make and requires only a few ingredients. The chicken breast is coated in a mixture of finely chopped walnuts, breadcrumbs, and spices, then baked in the oven until it is crispy and golden brown.
Walnuts are a great addition to any dish, as they are packed with healthy fats, protein, and fiber. They also add a delicious nutty flavor to the chicken, making it more flavorful and interesting.
How To Make:
To make walnut-crusted chicken breast, start by preheating the oven to 375°F (190°C). Then, combine finely chopped walnuts, breadcrumbs, salt, black pepper, and any other spices of your choice in a shallow dish. In another shallow dish, beat an egg and set it aside.
Take a boneless, skinless chicken breast and dip it in the beaten egg, making sure to coat it well. Then, coat the chicken breast in the walnut mixture, pressing the mixture onto the chicken so that it adheres well.
Place the coated chicken breast on a baking sheet lined with parchment paper, and bake for 25-30 minutes or until the chicken is cooked through and the crust is golden brown.
Serve the walnut-crusted chicken breast with a side of vegetables or a salad for a healthy and satisfying meal. This dish is perfect for those who want to enjoy a flavorful and nutritious meal without sacrificing taste.
Here are some tips and variations:
Tips:
Toast the walnuts before using them as a crust to bring out their flavor and make them more crunchy.
Pound the chicken breasts to an even thickness so that they cook evenly and stay moist.
Coat the chicken breasts in a thin layer of Dijon mustard or mayonnaise before pressing the walnuts onto them to help the nuts stick better.
Bake the chicken breasts in the oven on a wire rack set over a baking sheet to ensure that the crust stays crispy.
Variations:
Use different nuts - try using almonds, pecans, or pistachios instead of walnuts.
Add herbs and spices to the walnut crust - try adding thyme, rosemary, or smoked paprika to the walnut crust for extra flavor.
Make a sauce - serve the chicken breasts with a creamy herb sauce or a honey mustard sauce for extra flavor.
Stuff the chicken breasts - cut a pocket into the side of each chicken breast and stuff it with cheese, spinach, or mushrooms before coating it in the walnut crust.
Serve with a salad - serve the walnut-crusted chicken breast on top of a bed of mixed greens and drizzle with a simple vinaigrette for a light and healthy meal.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup chopped walnuts
- 1/2 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs
- 2 tbsp Dijon mustard
- Olive oil
Instructions:
Preheat the oven to 400°F (200°C). Line a baking distance with diploma paper and set it away. In a coliseum, mix together the diced walnuts, panko breadcrumbs, garlic grease paint, paprika, swab, and black pepper.
In another bowl, beat the eggs and Dijon mustard together.
Place the flour in a shallow dish.
Season the chicken breasts with salt and pepper.
cover each funk bone in the flour, shaking off any excess.
Dip the chicken breast into the egg mixture, then coat it with the walnut mixture, pressing the mixture into the chicken to make sure it sticks.
Place the funk guts on the set baking distance and dapple them with olive oil painting.
Bake for 20-25 minutes, until the chicken is cooked through and the walnut crust is golden brown.
Let the funk rest for many twinkles before slicing and serving.