Walnut Chicken For A Crowd Food

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 FOR A CROWD

Steps:

• THE MARINADE: Whisk the soy sauce, sherry, oil, sugar, garlic and ginger together in a medium-sized bowl until the sugar is fully absorbed. Reserve 1/2 cup of the marinade. Place the chicken in a large re-sealable plastic bag - or in two medium size bags - and pour in the remaining marinade. Press out the air and seal the bag, turning it over several times to thoroughly coat the chicken and marinate in the refrigerator for at least 2 hours - or up to 6 hours.
• LEMON-OLIVE SAUCE: Combine the mayonnaise, yoghurt, lemon juice, olives and garlic, transfer to a blender or food processor and blend. Season with salt and freshly ground pepper, to taste. Transfer to a serving jug.
• TOASTING THE WALNUTS: Stir-fry the walnuts quickly in a dry non-stick pan over a medium-high heat, flipping them until they are fragrant. (1-2 minutes).
• GRILLING: Preheat the grill to high, cook the chicken breast halves, turning and brushing with the reserved marinade, for 15 minutes or until the juices run clear.
• SERVING: Arrange the chicken on a platter, top with a little of the sauce and sprinkle the toasted walnuts over the top. Serve with the jug of Lemon-Olive Sauce, grilled tomatoes, sautéed onions and mushrooms and your favourite rice dish.

STIR-FRIED WALNUT CHICKEN

Steps:

• In a small bowl, combine 1 teaspoon cornstarch and 2 teaspoons soy sauce until smooth. Place the chicken in a large resealable plastic bag; add soy sauce mixture. Seal bag and turn to coat; refrigerate for 30 minutes. , In another bowl, combine the remaining cornstarch and soy sauce until smooth. Stir in the broth and ginger; set aside. , In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons hot oil until no longer pink; remove and keep warm. In the same pan, stir-fry onion and garlic in remaining oil until tender. Add the red pepper, broccoli, carrot and water chestnuts; cook and stir until vegetables are crisp-tender. , Stir broth mixture and stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return chicken to the pan; heat through. Serve with rice. Sprinkle with walnuts.

WALNUT CHICKEN

Steps:

• Put the first 7 ingredients into a medium saucepan over low heat. Mix well with a whisk and bring to a simmer.
• In a small cup add the cornstarch and 3 to 4 tablespoons of water. Mix to combine, then add it to the sauce mixture. Slowly add 2 cups of water and continue to cook the mixture over low heat, stirring constantly until it has thickened to a syrup consistency.
• Steam the chicken in a vegetable steamer over the bouillon liquid, in 2 batches. Cook until the chicken is tender. Remove the chicken to a cutting board.
• Add 1 tablespoon of butter and the whole walnuts to a small frying pan over medium heat. Turn regularly until well toasted. Cool, then stir the walnuts into the sauce mixture. Put the sauce mixture over low heat and bring to a simmer.
• Slice the chicken into bite-size pieces and add it to the sauce mixture. Transfer to a serving bowl and serve over hot rice or a mixture of white and wild rice.

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.

SIMPLY THE BEST CHICKEN WALDORF SALAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Spread chopped walnuts onto a baking sheet.
• Roast walnuts in the preheated oven until they are fragrant and browned, 3 to 5 minutes. Remove and let cool.
• Lightly toss chicken with grape halves, cranberries, apple, walnuts, and onion in a salad bowl. Whisk mayonnaise, vanilla yogurt, and lemon juice in a separate bowl. Pour dressing over salad and toss again to coat.

EASY GOURMET CHICKEN FOR A CROWD

Steps:

• Grease either two 13x 9 pans or one large half sheet cake pan.
• Arrange chicken tenders in pan(s).
• Preheat oven to 325 degrees F.
• Heat oil in large skillet.
• Saute onions and peppers till soft.
• Add garlic to skillet about halfway through to let flavors blend.
• Arrange over chicken.
• Combine soups, wine, lemon juice and spices.
• Pour over chicken.
• Cover and bake for 3 hours.
• Serve over rice or noodles. I Served it with sticky rice and a salad.
• The 'gravy' came out perfect consistency for me, but it could be thickened with a cornstarch paste or thinned by adding chicken broth.

CHICKEN TO PLEASE A CROWD!

Steps:

• Heat oil and butter in a large pan heavy bottom pan. Saute onions and garlic 3-4 minutes till translucent. Remove onions and garlic leaving oil in pan set aside.
• Mix flour, salt, pepper and garlic powder together. Toss chicken in flour mixture to coat chicken strips.
• In the same pan add oil if needed. Lightly brown chicken strips on all sides. Do not crowd pan. Repeat till all strips are browned. Adding additional oil as needed.
• When all chicken is browned drain oil and discard.
• To the pan add broth, wine OR water, tomatoes, thyme, parsley, capers, & peppercorns scraping all the goodness (brown bits) from the bottom of the pan.
• Add mushrooms and butter bring to a boil toss in chicken to heat. Mushrooms will stay firm.
• Toss the baby spinach with the onions.
• Place spinach in chafing 3 dishes top with 1/3 of the chicken mixture on each bed of spinach and top with all the goodies(tomatoes, capers, mushrooms and herbs).
• The cooked chicken will wilt the spinach.
• Garnish with pine nuts.
• Sit back and watch it disappear.