Walnut Creek Chicken Recipes

WALNUT-CRUSTED CHICKEN BREAST

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.

WALNUT CHICKEN

Steps:

• heat oil in a skillet, add chicken and brown on both sides, 3-5 minutes per side, remove.
• add onions and garlic to pan, cook for 2 minutes.
• add walnuts, cook for 1 minute.
• add flour, cinnamon, red pepper flakes, stirring.
• add broth, stir to mix well.
• return chicken to pan, cover, simmer 15 minutes until chicken is cooked through and sauce thickens.
• stir in parsley, salt, pepper, vinegar.
• serve over rice.

WALNUT CHICKEN

Steps:

• Add marinade ingredients to chicken and mix well.
• Marinate for 10 minutes.
• While marinating chicken mix together the sauce ingredients.
• Set aside.
• Heat wok on high with the oil.
• Add the garlic and stir for a few seconds.
• Add the chicken and cook to 80% done.
• Reduce heat to medium and add the sauce, giving it a good stir.
• Cook for 1 minute.
• Add the walnuts and sesame oil.
• Cook for 1 minute more.
• Remove from heat and serve with rice and veggies.

CIRCASSIAN CHICKEN IN WALNUT SAUCE

Steps:

• Simmer the large onion, carrots, peppercorns, salt, bay leaves and parsley in 1 1/2 quarts of water for 20 minutes. Add the chicken, and continue simmering for 20 minutes longer, just until the chicken is done. Cool the chicken in the broth.
• Meanwhile, heat the walnut oil over very low heat, stirring in 1 teaspoon of the paprika. Set aside in a warm place.
• Soak the bread in a little water, and squeeze it dry.
• Grind the walnuts in a food processor or blender until fine. Spoon into a large bowl, and set aside.
• When chicken is cool enough to handle, remove from broth; discard skin and bones, and tear meat into bite-size pieces and set aside. Strain the chicken stock, and reserve.
• Crumble the bread into the walnuts. Stir in garlic, 1/2 cup minced onion, 1 tablespoon paprika, cayenne and 2 cups of reserved stock. Mix and process in batches to make smooth paste, using more stock as needed to make a thick sauce of pouring consistency. Season with salt.
• Mix half the sauce with the chicken pieces. Arrange the mixture on a serving platter, and pour the remaining sauce over it. Drizzle with hot walnut-paprika oil. Serve cold or at room temperature.

CRUNCHY WALNUT-COATED CHICKEN STRIPS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Combine corn flakes and walnut pieces in a gallon-size resealable bag; press air out and seal. Crush corn flakes and walnuts using a rolling pin until cereal is finely crushed and walnuts are the size of rice. Add garlic powder, salt, and pepper; shake bag to mix.
• Dip chicken tenders in the egg to coat, allowing excess egg to drip back into bowl. Transfer chicken to corn flake mixture, 1 at a time, and gently shake until chicken is coated. Arrange coated chicken on the prepared baking sheet.
• Bake in the preheated oven until chicken is cooked through and coating is lightly browned, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CRISPY WALNUT CHICKEN

Steps:

• Place cereal and walnuts in processor and ground finely then place in shallow dish.
• Combine butter, garlic, salt and pepper in shallow dish.
• Dredge chicken in butter mixture then in cereal to coat.
• Place chicken in baking dish.
• Pour remaining butter mixture over chicken.
• Bake for 1 hour at 350 degrees.

WALNUT-CRUSTED CHICKEN BREASTS

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.

SAUTéED CHICKEN WITH WALNUT SAUCE

Steps:

• Turn the heat to medium under a nonstick skillet large enough to hold the chicken pieces without crowding them; use two skillets if necessary. Cook on the first side about 10 minutes, rotating the pieces and adjusting the heat as necessary to brown the pieces evenly. As the pieces brown, season with salt and pepper. Cook the second side as you did the first, then turn once or twice more until done, a total of 20 to 30 minutes. (You can check for doneness by cutting into the pieces; there should be no sign of blood, although traces of pink are all right. The breast and wing pieces will finish cooking first; keep them warm in a low oven, or just set them aside and serve them less than piping hot.)
• Meanwhile, soak the bread in the milk or stock. Put the walnuts, garlic and some salt in the container of a food processor, and pulse to grind coarsely. Gently squeeze some liquid from the bread, and add the bread to the container, along with the oil. Process until combined but not puréed. Add as much of the remaining milk or stock as necessary to give the mixture a mayonnaise-like consistency. By hand, add the paprika or chili powder, and stir in the parsley if you are using it. Taste and adjust seasoning as necessary.
• Serve the chicken hot or at room temperature with the sauce spooned over it.