Walnut Crusted Cherry Chicken A1 Recipes

WALNUT-CRUSTED CHICKEN BREAST

Walnut-Crusted Chicken Breast image

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

Ingredients

5 cloves garlic, crushed
3 tablespoons Dijon mustard, divided
2 teaspoons fresh thyme
2 (8 ounce) skinless, boneless chicken breast halves
salt and freshly ground black pepper to taste
cayenne pepper to taste
1 ½ cups finely chopped walnuts
1 tablespoon olive oil, or to taste
½ cup chicken broth
2 teaspoons honey

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

WALNUT-CRUSTED CHICKEN BREASTS

Walnut-Crusted Chicken Breasts image

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

Ingredients

2 slices whole-wheat bread, dried
1/3 cup walnuts
2 tablespoons Parmesan cheese, freshly grated
Coarse salt and ground pepper
1 large egg white
4 chicken breast halves, boneless and skinless (6 to 8 ounces each)
1 tablespoon grapeseed oil
Lemon slices, for serving
Seasonal green salad

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 CHERRY CHICKEN #A1

Walnut Crusted Cherry Chicken #A1 image

A.1. Original Sauce Recipe Contest Entry. Who knew that blending flavorful A.1. with cherries would make an excellent sauce! The best thing...once it sits in the refrigerator it turns into a jam so it can used as such or add in water or stock to reconstitute it to a sauce again.

Provided by Layersofflavor

Categories Sauces

Time 35m

Yield 2 serving(s)

Number Of Ingredients 17

Ingredients

1 cup walnuts
1/2 tablespoon smokehouse black pepper
1 tablespoon brown sugar
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt
2 tablespoons fresh rosemary
2 tablespoons sage leaves
4 skin-on boneless chicken thighs
1 tablespoon olive oil
1/2 cup fresh cherries or 1/2 cup frozen cherries
4 tablespoons white table sugar
4 tablespoons A.1. Original Sauce
3 tablespoons honey mustard
3 teaspoons agave nectar
2 teaspoons fig jelly
3 teaspoons jalapeno jelly
4 mint sprigs (to garnish)

Steps:

Bring a propane grill to 450 degrees.
Add the first seven ingredients to a food processor and pulsate until walnuts are coarse. Rub oil and the seasoning blend on all sides of the chicken including under the skin. Lower the heat of the grill to 425 and grill the chicken until an internal temperature of 165 degrees is reached or until juices run clear. Remove and cover to keep warm.
While the chicken cooks, cover cherries in water and boil for 8 minutes. Strain the cherries, reserving half of the water plus 3 tablespoons of the cherry water. If the cherries have pits remove them now. Add the cherries and the water back to the pan, reserving the 3 tablespoons of cherry water for later. Add the sugar, A.1., mustard, agave, fig jelly, and jalapeno jelly to the cherries and bring to a rapid boil for 5 minutes. To the same food processor used prior, add the reserved cherry water and the cherry mixture. Pulsate until well blended.
Pour the cherry sauce over the chicken, top with a mint sprig and serve.
Note: The chicken and sauce pair well with mashed potatoes, quinoa or a kale salad.

CHERRY DELIGHT WITH WALNUT CRUST

Cherry Delight with Walnut Crust image

Here's my recipe for Cherry Delight. This is a good recipe and it's hard to believe its made with soda crackers.

Provided by BUCHKO

Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes

Time 1h45m

Yield 18

Number Of Ingredients 8

Ingredients

6 egg whites
2 cups white sugar
¾ teaspoon cream of tartar
2 cups crushed saltine crackers
1 cup chopped walnuts
2 teaspoons vanilla extract
2 (21 ounce) cans cherry pie filling
1 (16 ounce) package frozen whipped topping, thawed

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
Beat egg whites until stiff. Gradually add the sugar and cream of tarter; beat until sugar is dissolved.
Add crackers, nuts and vanilla. Pour into prepared pan and bake for 25 minutes in the preheated oven.
Remove from oven, cool and cut into squares. Top each serving with pie filling and whipped topping.

Nutrition Facts : Calories 324 calories, Carbohydrate 53.1 g, Fat 11.5 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 6 g, Sodium 120.2 mg, Sugar 28.3 g

WALNUT-CRUSTED CHICKEN BREASTS

Walnut-Crusted Chicken Breasts image

Categories Bread Chicken Side Bake Walnut

Yield serves 4

Number Of Ingredients 8

Ingredients

2 slices day-old whole-wheat bread
1/3 cup walnuts
2 tablespoons finely grated parmesan cheese
Coarse salt and freshly ground pepper
1 large egg white
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
1 tablespoon grapeseed oil
Lemon slices, for serving

Steps:

Preheat oven to 425°F. In a food processor, combine bread, walnuts, parmesan, and 1/4 teaspoon salt; season with pepper. Process until fine crumbs form. Transfer to a shallow bowl. In another bowl, beat egg white until frothy.
Pat dry chicken with paper towels. Season chicken on both sides with 1/2 teaspoon salt, dividing evenly, and pepper. Dip each chicken breast into egg white to coat completely, then let excess drip off before dredging in crumb mixture, pressing to adhere.
Heat the oil in a large ovenproof skillet over medium until hot but not smoking. Cook chicken until lightly browned on one side, 1 to 3 minutes. Flip chicken and transfer skillet to oven. Bake until golden brown and cooked through, 8 to 12 minutes. Serve with lemon slices.
Nutrition Information
(Per Serving)
Calories: 331
Saturated Fat: 1.9g
Unsaturated Fat: 9.6g
Cholesterol: 101mg
Carbohydrates: 8.5g
Protein: 44g
Sodium: 603mg
Fiber: 1.6g

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