Walnut Crusted Chicken Breasts Recipes

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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

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 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

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. A seasonal green salad goes well with this. Recipe is from Martha Stewart.

Provided by CookingONTheSide

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

2 slices whole wheat bread, dried
1/3 cup walnuts
2 tablespoons parmesan cheese, freshly grated
coarse salt
fresh ground black pepper
1 large egg white
4 (6 -8 ounce) boneless skinless chicken breast halves
1 tablespoon grapeseed oil or 1 tablespoon canola oil
lemon slice, for serving

Steps:

  • Preheat oven to 425 degrees.
  • In a food processor, combine bread, walnuts, and Parmesan; season with salt and pepper.
  • Process until fine bread crumbs form.
  • Transfer to a shallow bowl.
  • In another shallow bowl, beat egg white, letting excess drip off, and then into crumb mixture, pressing to adhere.
  • 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 large nonstick ovenproof skillet, heat oil over medium heat.
  • Add chicken and cook until lightly browned, 1-3 minutes.
  • Carefully turn chicken over and put skillet in oven.
  • Bake until chicken is golden brown and cooked through, 8-12 minutes.
  • Serve chicken with lemon slices and a salad.

WALNUT-CRUSTED CHICKEN BREASTS



Walnut-Crusted Chicken Breasts image

Categories     Bread     Chicken     Side     Bake     Walnut

Yield serves 4

Number Of Ingredients 8

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

WALNUT-CRUSTED CHICKEN BREASTS



Walnut-Crusted Chicken Breasts image

Tired of hearing how boring chicken breasts are? Silence the critics with these-pan-fried to deliciousness in a spicy-sweet walnut crust.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 4 servings

Number Of Ingredients 9

2 Tbsp. reduced-sugar orange marmalade
2 Tbsp. lite maple-flavored or pancake syrup
1 tsp. LEA & PERRINS Worcestershire Sauce
1 cup finely chopped walnuts
3 Tbsp. whole wheat flour
1/2 tsp. ground ginger
1/4 tsp. ground black pepper
4 small boneless skinless chicken breasts (1 lb.)
3 Tbsp. oil

Steps:

  • Combine marmalade, syrup and Worcestershire sauce; set aside.
  • Mix nuts, flour, ginger and pepper in shallow dish. Brush marmalade mixture on both sides of chicken. Dip into nut mixture; press nut mixture into chicken to coat.
  • Heat oil in large skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until done (165°F).

Nutrition Facts : Calories 470, Fat 32 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 65 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g

WALNUT CRUSTED CHICKEN BREASTS WITH PEACH SAUCE



Walnut Crusted Chicken Breasts with Peach Sauce image

Make and share this Walnut Crusted Chicken Breasts with Peach Sauce recipe from Food.com.

Provided by evelynathens

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
2 cups walnuts, chopped fine
1/4 cup flour
1/3 cup peach preserves
2 tablespoons honey
1/2 tablespoon mustard
1 cup chicken stock
1 tablespoon cornstarch
1 dash salt
1 dash white pepper

Steps:

  • Preheat the oven to 375F.
  • Trim the boneless chicken breasts and pound out evenly.
  • Mix the preserves, honey, mustard and 1/4 cup of the chicken stock in a bowl.
  • In another bowl, take the flour and finely chopped walnuts and mix together.
  • Dip the chicken breasts in the peach mixture and drain slightly.
  • Then roll the breasts in the walnut mixture and pat down.
  • Place onto a baking pan and bake for 20-25 minutes, or until juices run clear when chicken in pierced with a fork or knife.
  • To make the sauce: put the peach mixture in a small pan.
  • Then add the cornstarch to the remaining chicken stock and mix.
  • Add the chicken stock to the peach mixture and bring to a boil.
  • Reduce the heat and simmer for 10 minutes.
  • Season with salt and pepper to taste.
  • Remove the chicken from the oven and plate.
  • Take the sauce and nap it across the chicken breast, then serve, with lots of steamed veggies.
  • Note: This recipe is very flavourful as it is, but if you want a bit more richness, you can drizzle 1/4 cup of melted butter over the breasts before baking.

Nutrition Facts : Calories 682.1, Fat 42.1, SaturatedFat 4.5, Cholesterol 77.3, Sodium 293.2, Carbohydrate 45, Fiber 4.5, Sugar 24.1, Protein 36.5

CRUNCHY WALNUT-COATED CHICKEN STRIPS



Crunchy Walnut-Coated Chicken Strips image

Good ole chicken strips with a more healthy flair - these are delicious! Serve with chutney, honey mustard, or ranch as a dipping sauce.

Provided by Lainie Vansant

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 30m

Yield 6

Number Of Ingredients 7

non-stick cooking spray
1 ½ cups cornflakes cereal
1 cup walnut pieces
½ teaspoon garlic powder
salt and ground black pepper to taste
1 egg, beaten
1 ¼ pounds chicken tenders

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).

Nutrition Facts : Calories 248.4 calories, Carbohydrate 3 g, Cholesterol 84.8 mg, Fat 16.2 g, Fiber 1.4 g, Protein 23.8 g, SaturatedFat 2.1 g, Sodium 123.6 mg, Sugar 0.6 g

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