Healthy Walnut Chicken Recipes
I made this last night for guests and everyone loved it. I didn't include the marinating time, but it's best to let the chicken marinate all day in the buttermilk. I buy the walnuts already finely diced, but if you are going to chop them yourself, they need to be very fine but not ground. Inspired by PaulaG's recipe #137096.
Recipe From food.com
Provided by puppitypup
Categories Chicken Breast
Time 45m
Yield 6 chicken breasts, 6 serving(s)
Number Of Ingredients 8
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Estimated Reading Time 6 mins
- Crack your egg in a bowl, and add the mustard. Whisk to combine the yolk and egg white until it’s a smooth egg mixture.
- Add your walnuts to a food processor and blend until you have finely crumbled walnuts. If you don’t have a food processor, you can also use a knife and chop the walnuts finely. Avoid any large chunks. Combine your walnuts, parmesan and black pepper, then add them to a plate.
- Slice the chicken breast fillets in two straight down the middle, so that you end up with 4 thin chicken fillets. Use tongs or a fork, and dip one of the chicken fillets into the egg mixture. Make sure to completely coat the chicken with the egg. Then, move the chicken to the plate with the walnuts. Move the chicken around, making sure to completely coat it in the walnut crumble.
UNBELIEVABLE WALNUT CRUSTED CHICKEN
From sallysbakingaddiction.com
Apr 6, 2017 Place the chicken, olive oil, mustard, white wine, garlic, and dried thyme in a large zipped-top bagger container. Seal shut, …
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Apr 6, 2017 Place the chicken, olive oil, mustard, white wine, garlic, and dried thyme in a large zipped-top bagger container. Seal shut, …
4.4/5 (21)
Category Dinner
Cuisine American
Total Time 5 hrs
- Place the chicken, olive oil, mustard, white wine, garlic, and dried thyme in a large zipped-top bagger container. Seal shut, give it a shake to combine, and refrigerate for at least 4 hours and up to 12 hours.
- Combine the walnuts, flour, salt, and pepper together in a shallow dish such as a 9×9 inch baking pan or a pie dish. Remove the chicken, shake off a little excess marinade and dip both sides of the chicken in the walnut mixture. Coat it really well so there’s lots of walnut coating on each.
- Heat a couple Tablespoons of olive oil in an oven-safe skillet* over medium heat. Add the chicken and sear for 2 minutes, 1 minute on each side. Transfer skillet to the oven and bake, covered loosely with aluminum foil, for 15-20 minutes or until the chicken is fully cooked through. (Chicken is considered done when an instant read thermometer reads the center of the thickest part as at least 165°F (74°C).)
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From foodnetwork.com
May 31, 2015 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 …
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3.6/5 (5)
Author Nick Insco
Servings 10-12
Difficulty Intermediate
- 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.
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