NUT-CRUSTED CHICKEN WITH LEMON AND THYME
Try Nut-Crusted Chicken with Lemon and Thyme for extremely tender chicken breasts with a crunchy and flavorful coating. Pecans or almonds combined with panko give this dish a thumb's up.
Provided by Barbara Curry
Categories entree
Number Of Ingredients 13
Steps:
- Preheat oven to 350º. With a fork poke the thickest half of each breast 5-6 times. Place on wire rack set in rimmed baking sheet and evenly sprinkle each breast with 1/2 teaspoon salt. Refrigerate, uncovered, while prepare coating.
- Process nuts in food processor until they resemble coarse meal. Heat butter in a 12-inch skillet over medium heat. Cook, swirling pan constantly, until butter turns golden brown and has a nutty aroma, 4-5 minutes. Add shallot and 1/2 teaspoon salt. Cook stirring constantly until just slightly brown, about 2 minutes. Reduce heat to medium-low, add panko and ground nuts. Cook, stirring frequently, until golden brown, 10-12 minutes. Transfer to pie plate and stir in lemon zest, thyme and cayenne.
- Lightly beat eggs, mustard and black pepper together in second pie plate. Place flour in third pie plate. Pat chicken dry with paper towels. Working with one piece at a time, dredge chicken in flour, shaking off excess, then coat with egg mixture, allowing excess to drip off. Coat all sides of chicken with panko mixture, pressing gently so that crumbs adhere. Transfer to a clean wire rack set in rimmed baking sheet.
- Bake until thermometer registers 160º, 20-25 minutes. Let rest 5 minutes before serving.
Nutrition Facts : Calories 467 kcal, Carbohydrate 16 g, Protein 29 g, Fat 33 g, SaturatedFat 10 g, Cholesterol 102 mg, Sodium 370 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
CRUSTED CHICKEN CUTLETS
Give your usual chicken cutlets a new kind of crust.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Beat the egg in a shallow dish. Put your desired coating in a separate shallow dish. Season the chicken all over with salt and pepper. Dip in the egg, letting the excess drip off, then firmly press in the coating, making sure to coat both sides.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Working in two batches, add the chicken and cook until crisp and cooked through, 4 to 5 minutes per side, adjusting the heat as needed if the coating is browning too quickly. Drain on a paper towel-lined plate; season with salt.
NUT CRUSTED CHICKEN CUTLETS WITH LEMON ON THYME
From America's Test Kitchen Season 12: Shake and Bake Reinvented WHY THIS RECIPE WORKS: To ensure the cutlets in our Nut-Crusted Chicken Breasts recipe were juicy and flavorful, we poked the meat with a fork and salted it. We let the chicken in our recipe rest briefly before dredging, and used a seasoned mixture consisting of half nuts, half Japanese panko to coat it. Then, to add more flavor, we used browned butter, which brought out the coating's inherent nuttiness.
Provided by ve7tbc
Categories Main Dish
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- 1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Using fork, poke thickest half of each breast 5 to 6 times. Place on wire rack set in rimmed baking sheet and evenly sprinkle each breast with 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt). Refrigerate, uncovered, while preparing coating. 2. Process nuts in food processor until they resemble coarse meal, about 20 one-second pulses. Heat butter in 12-inch skillet over medium heat; cook, swirling pan constantly, until butter turns golden brown and has nutty aroma, 4 to 5 minutes. Add shallot and 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt); cook, stirring constantly, until just beginning to brown, about 2 minutes. Reduce heat to medium-low, add panko and ground nuts; cook, stirring frequently, until golden brown, 10 to 12 minutes. Transfer panko mixture to shallow dish or pie plate and stir in lemon zest, thyme, and cayenne. 3. Lightly beat eggs, mustard and black pepper together in second shallow dish or pie plate. Place flour in third shallow dish or pie plate. Pat chicken dry with paper towels. Working with 1 piece at a time, dredge chicken breast in flour, shaking off excess, then coat with egg mixture, allowing excess to drip off. Coat all sides of chicken with panko mixture, pressing gently so that crumbs adhere. Transfer breaded chicken to clean wire rack set in rimmed baking sheet and repeat with remaining chicken. 4. Bake until instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 20 to 25 minutes. Let rest 5 minutes before serving with lemon wedges.
Nutrition Facts : Calories 771 calories, Fat 31.7571381591213 g, Carbohydrate 48.3224125443457 g, Cholesterol 326.035 mg, Fiber 5.08883122824176 g, Protein 71.1958525184232 g, SaturatedFat 10.5035485026082 g, ServingSize 1 1 Serving (373g), Sodium 903.335375506378 mg, Sugar 43.2335813161039 g, TransFat 3.23869037699097 g
LEMON CHICKEN CUTLETS
Categories Chicken Citrus Poultry Sauté Kid-Friendly Quick & Easy Low Cal Dinner Lemon Winter Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 2 servings; can be doubled
Number Of Ingredients 6
Steps:
- Mix first 3 ingredients on large plate. Using rolling pin, pound chicken between sheets of waxed paper to scant 1/2-inch thickness. Rinse chicken with cold water so that coating will adhere. Sprinkle with salt and pepper. Press both sides of chicken into crumb mixture to cover.
- Heat oil in heavy large skillet over medium-high heat. Carefully add chicken to skillet. Sauté until chicken is cooked through and golden brown, turning with tongs, about 4 minutes per side. Serve chicken with lemon wedges.
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
THYME-AND-SESAME-CRUSTED CHICKEN THIGHS
Chicken thighs are butterflied into cutlets, then dredged in panko breadcrumbs seasoned with thyme and toasted sesame seeds. Serve the golden beauties alongside an arugula salad tossed with celery and cherry tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 45m
Number Of Ingredients 8
Steps:
- Whisk flour with a pinch each of salt and pepper in a shallow dish. Whisk eggs in a separate dish. Stir together panko, sesame seeds, and thyme in a third shallow dish. Season chicken with salt and pepper, then dredge in flour, shaking off excess. Dip in eggs, allowing excess to drip off, and coat with panko mixture, patting to adhere.
- Pour enough oil into a large skillet to come about 1/4 inch up sides. Heat over medium-high until a panko crumb dropped in sizzles instantly. Add cutlets in a single layer (work in batches, if necessary); cook until undersides are golden brown, 2 to 4 minutes (if browning too quickly, reduce heat). Flip and cook until second side is brown and chicken is cooked through, 2 to 3 minutes more. Transfer to a wire rack to drain. Season with salt and serve.
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
LEMON CHICKEN CUTLETS
Make and share this Lemon Chicken Cutlets recipe from Food.com.
Provided by kimbearly
Categories Lunch/Snacks
Time 13m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken breast halves between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick.
- Season cutlets with salt, pepper and garlic powder.
- Dredge in flour, shaking off excess.
- In large skillet, heat 2 tablespoons butter and oil over medium-high heat until hot.
- Cook cutlets on each side until golden brown, about 5 minutes or until the juices run clear.
- Remove from pan; keep warm.
- Melt remaining 2 tablespoons butter in same skillet, add 2 tablespoons flour and cook for 1 minute.
- Stir in chicken broth, stirring up any browned bits from the bottom of skillet.
- Heat to boiling and cook until thickened, about 2-3 minutes .
- Remove from heat and stir in lemon juice and parsley.
- Season with additional salt and pepper, as desired.
- Serve lemon sauce with cutlets.
- Garnish with lemon slices, if desired.
Nutrition Facts : Calories 192.9, Fat 14.6, SaturatedFat 5.7, Cholesterol 50.1, Sodium 272.3, Carbohydrate 2.2, Fiber 0.1, Sugar 0.4, Protein 12.9
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
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