Nut Crusted Chicken With Lemon And Thyme Recipes

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NUT-CRUSTED CHICKEN BREASTS



Nut-Crusted Chicken Breasts image

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

2 (6 -8 ounce) boneless skinless chicken breasts
1 1/4 teaspoons kosher salt, divided
1/2 cup chopped almonds
2 tablespoons unsalted butter, cut in 1-tbsp pieces
1 small shallot, minced (about 1 1/2 tbsp)
1/2 cup panko breadcrumbs
1/2 lemon, zest of, finely grated
1/2 teaspoon minced fresh thyme
1 pinch cayenne
2 eggs
1 teaspoon Dijon mustard
1/8 teaspoon ground black pepper
1/2 cup unbleached all-purpose flour
1/2 lemon, cut in 2 wedges (use the one you zested)

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

NUT-CRUSTED CHICKEN WITH LEMON AND THYME



Nut-Crusted Chicken with Lemon and Thyme image

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

4 boneless skinless chicken breasts
salt
1 cup pecans
4 tablespoons butter
1 shallot (minced)
1 cup panko breadcrumbs
1 lemon lemon zest
1 teaspoon fresh thyme (minced)
⅛ teaspoon cayenne pepper
3 eggs
2 teaspoons dijon mustard
¼ teaspoon pepper
1 cup flour

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

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