WALNUT-CRUSTED CHICKEN BREASTS
Packed with omega-3 fatty acids, walnuts add richness to this light breading; the coating keeps the chicken moist.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a food processor, combine bread, walnuts, and Parmesan; season with salt and pepper. Process until fine breadcrumbs form. Transfer to a shallow bowl. In another shallow bowl, beat egg white until frothy.
- Season chicken with salt and pepper. Dip each breast into egg white, letting excess drip off, and then into crumb mixture, pressing to adhere.
- In a large nonstick ovenproof skillet heat oil over medium heat. Add chicken and cook until lightly browned, 1 to 3 minutes. Carefully turn chicken over and put skillet in oven. Bake until chicken is golden brown and cooked through, 8 to 12 minutes.
- Serve chicken with lemon slices and green salad.
Nutrition Facts : Calories 388 g, Fat 16 g, Protein 50 g
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
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
BAKED CHICKEN BREASTS WITH PARMESAN CRUST
For a healthy weeknight standby without the oil from frying, make Ted Allen's recipe for Baked Chicken Breasts with Parmesan Crust from Food Network.
Provided by Ted Allen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Mix the mustard, thyme, 1/2 teaspoon salt and the cayenne in a medium bowl. Add the chicken breasts and turn to coat completely; set aside. In a medium shallow bowl, combine the parmesan and panko. Dredge the chicken pieces in the panko mixture, coating evenly and heavily, and pressing the coating into the meat. Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Bake until the chicken is golden and cooked through, 15 to 20 minutes. Let rest 5 minutes before cutting or serving.
- Photograph by Charles Masters
Nutrition Facts : Calories 402 calorie, Fat 14 grams, SaturatedFat 6 grams, Cholesterol 155 milligrams, Sodium 885 milligrams, Carbohydrate 8 grams, Fiber 1 grams, Protein 54 grams
PEANUT-CRUSTED CHICKEN BREASTS
Steps:
- Preheat oven to 475°F. Bring a pot of water to a boil. Lightly oil a rimmed baking sheet. In a food processor, pulse peanuts and bread until coarsely ground. Transfer to a shallow bowl; whisk in the oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
- In a large bowl, lightly beat eggs; season generously with salt and pepper. Add chicken, and turn to coat. Working with one piece at a time, lift chicken and let excess egg mixture drip back into bowl; dredge in peanut mixture to coat completely, gently pressing to adhere. Transfer to prepared baking sheet. Bake (without turning) until crust is browned and chicken is just cooked through, 10 to 15 minutes.
- Meanwhile, add a generous amount of salt to boiling water in pot; blanch asparagus until crisp-tender, 3 to 4 minutes (depending on thickness). Drain and transfer to a bowl along with butter and lemon zest; season with salt and pepper, and toss to combine.
- Serve chicken with asparagus.
NUT-CRUSTED CHICKEN THIGHS
I just tried out this nut-crusted chicken thigh recipe and it was so good.
Provided by golddigge
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 4h35m
Yield 2
Number Of Ingredients 10
Steps:
- Mix chicken stock, salt, sugar, thyme, and cayenne pepper together in a bowl to make marinade.
- Place chicken thighs in a resealable plastic bag. Pour marinade over chicken. Squeeze out most of the air and seal. Place plastic bag on a plate. Refrigerate 4 hours or overnight.
- Place flour on a plate. Beat eggs in a bowl. Place chopped nuts on a separate plate.
- Remove chicken thighs from the bag; discard marinade. Dredge thighs in flour, coating all sides. Transfer to bowl with eggs and coat on all sides with eggs. Roll thighs in chopped nuts.
- Heat olive oil in a skillet over medium heat. Fry thighs until golden brown and no longer pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 785.2 calories, Carbohydrate 64.1 g, Cholesterol 238.6 mg, Fat 44.4 g, Fiber 6 g, Protein 36.2 g, SaturatedFat 8.4 g, Sodium 532 mg, Sugar 27.1 g
PEANUT-CRUSTED CHICKEN BREASTS
Peanut breading gives these chicken breasts a delicious crunch and keeps them meltingly tender.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees. Line a rimmed baking sheet with aluminum foil; lightly oil, and set aside. In a food processor, pulse peanuts and bread until coarsely ground. Transfer to a wide rimmed medium bowl; whisk in oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
- In a large bowl, beat eggs; season generously with salt and pepper. Add chicken, and turn to coat. One piece at a time, dredge in peanut breading, gently pressing onto chicken; transfer to prepared baking sheet. Bake until lightly browned and just cooked through, about 15 minutes.
- While chicken is baking, cook asparagus in a large saucepan of boiling salted water until tender, 3 to 4 minutes, depending on thickness. Drain and transfer to a bowl along with butter and lemon zest; season with salt and pepper, and toss to combine. Serve chicken with asparagus.
PARMESAN AND PINE-NUT CRUSTED CHICKEN BREASTS
Regular old Parmesean breaded chicken gets a makeover with red pepper and pine nuts. You'll be amazed at the delicious flavor and wonderful texture the nuts add to the breading.
Provided by mdosborne26
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place first 6 ingredients in food processor, process until nuts are chopped finely. Pour mixture onto a plate.
- Coat chicken in Egg Beaters and dredge in bread crumb mixture
- Heat olive oil in a large skillet over medium-high. Place chicken breasts in the skillet and cook 3 minutes on each side, until browned.
- Transfer chicken to a baking dish and finish cooking in the oven at 375 degrees for 15-20 minutes.
- Serve chicken topped with jarred pesto sauce or heated marinara sauce.
More about "nut crusted chicken breasts recipes"
CLEAN EATING NUT CRUSTED BAKED CHICKEN RECIPE
From thegraciouspantry.com
5/5 (1)Total Time 45 minsCategory Main CourseCalories 279 per serving
- Set up your assembly line so that everything is on it's own plate. Put chicken on one plate, egg whites on another, and the mixture on yet another so you can grab your chicken, roll it in egg whites, then in the mixture, and put it right on the parchment lined baking sheet.
NUT-CRUSTED CHICKEN WITH HERBED CARROTS RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Servings 4
- Place pistachios in a shallow bowl. Whisk together mustard, orange juice, salt, and 1/4 teaspoon pepper in a second shallow bowl. Coat 1 side of each chicken breast with mustard mixture, and dip coated side of chicken in chopped nuts. Place chicken, nut sides up, on prepared baking sheet. Sprinkle with remaining 1/4 teaspoon pepper.
- Bake 20 minutes or until chicken is cooked through and nuts are lightly browned. Sprinkle chicken with orange zest, if desired. Serve with Citrus-Herb Roasted Baby Carrots.
NUT-CRUSTED TURKEY BREAST RECIPE
From crecipe.com
NUT-CRUSTED CHICKEN BREASTS RECIPE: THIS EASY PECAN & ALMOND …
From mungfali.com
CRUSTED SAGE AND MACADAMIA NUT CHICKEN BREASTS - WHOLE FOOD …
From wholefoodbellies.com
NUT CRUSTED CHICKEN CUTLETS WITH LEMON ON THYME
From bigoven.com
NUT-CRUSTED CHICKEN WITH PEANUT SAUCE - COUPON CLIPPING COOK®
From couponclippingcook.com
PARMESAN & PINE NUT-CRUSTED OVEN-FRIED CHICKEN RECIPE
From myrecipes.com
NUT-CRUSTED CHICKEN WITH LEMON AND THYME - BUTTER
From butterandbaggage.com
PARMESAN CRUSTED CHICKEN - CAFE DELITES
From cafedelites.com
NUT-CRUSTED CHICKEN CUTLETS WITH LEMON AND THYME
From americastestkitchen.com
NUT-CRUSTED CHICKEN BREASTS | SHAPE
From shape.com
BAKED MACADAMIA NUT CRUSTED CHICKEN - LAUGHING SPATULA
From laughingspatula.com
NUT CRUSTED CHICKEN BREAST RECIPE - SPARKRECIPES
From recipes.sparkpeople.com
PINE NUT CRUSTED CHICKEN - PLAIN.RECIPES
From plain.recipes
NUT CRUSTED BAKED CRISPY CHICKEN - HEALTHYU.CA
From healthyu.ca
PINE NUT CRUSTED CHICKEN RECIPE - HOME CHEF
From homechef.com
AIR-FRYER NUT-CRUSTED CHICKEN BREASTS | AMERICA'S TEST KITCHEN
From americastestkitchen.com
UNBELIEVABLE WALNUT CRUSTED CHICKEN - SALLY'S BAKING …
From sallysbakingaddiction.com
WALNUT CRUSTED CHICKEN WITH PARMESAN - MOM FOODIE
From momfoodie.com
QUICK MENU IDEAS: NUT-CRUSTED CHICKEN CUTLETS - COOK'S ILLUSTRATED
From cooksillustrated.com
ALMOND CRUSTED CHICKEN IN THE AIR FRYER - MARATHONS & MOTIVATION
From marathonsandmotivation.com
NUT ENCRUSTED CHICKEN BREASTS - MUSHROOM SHERRY CREAM SAUCE …
From reluctantgourmet.com
AIR FRYER PECAN CRUSTED CHICKEN - DIAMOND NUTS
From diamondnuts.com
MUSTARD HERB CRUSTED CHICKEN BREASTS - SKINNYTASTE
From skinnytaste.com
NUT CRUSTED CHICKEN BREAST - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
NUT-CRUSTED CHICKEN BREASTS WITH LEMON AND THYME RECIPE | EAT …
From eatyourbooks.com
CLEAN EATING NUT CRUSTED BAKED CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.com
PARMESAN AND PINE-NUT CRUSTED CHICKEN BREASTS - PLAIN.RECIPES
From plain.recipes
MEDITERRANEAN NUT CRUMBS CRUSTED CHICKEN | RECIPE
From kosher.com
ALMOND-CRUSTED CHICKEN (BREAST OR NUGGETS) - MEGHAN LIVINGSTONE
From meghanlivingstone.com
NUT-CRUSTED CHICKEN BREASTS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
NUTTY CRUST CHICKEN - SKYTERRA RECIPE - SPA INDEX
From spaindex.com
NEARLY REESE WITHERSPOON’S NUT-CRUSTED CHICKEN - SAUCY DRESSINGS
From saucydressings.com
NUT CRUSTED TURKEY BREAST RECIPE
From crecipe.com
NUT CRUSTED CHICKEN RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-1-or-2 #main-dish #poultry #oven #roast #nuts #chicken #meat #chicken-breasts #equipment #number-of-servings #presentation #served-hot #from-scratch
You'll also love