WALNUT-CRUSTED CHICKEN BREAST
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
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 CHICKEN SKILLET
"I discovered this when looking for a recipe to use in my new wok," recalls Kay Hatfield of Elgin, Illinois. "It's the best stir-fry I've ever found...and the only way my son will eat chicken."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine 1 teaspoon of cornstarch and 1 tablespoon soy sauce until smooth; add chicken and toss to coat. Cover and refrigerate for 30 minutes. , Meanwhile, in a small bowl, combine the water, vinegar, sugar, hot pepper sauce and remaining cornstarch and soy sauce; set aside. , In a large skillet, saute walnuts in oil until toasted; remove with a slotted spoon and set aside. In the same skillet, stir-fry chicken until no longer pink. , Remove and keep warm. Add green pepper and ginger to skillet; cook and stir for 3 minutes or until pepper is crisp-tender. Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. , Return chicken and walnuts to pan. Serve with rice.
Nutrition Facts : Calories 321 calories, Fat 21g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 746mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.
WALNUT CHICKEN STIR-FRY
"As the holidays near, I fix meals that are simple, light and nutritious," writes Sharon /Fleming of Bogota, Colombia. "This is one of our favorites. I keep cut-up veggies in the fridge for snacks...they're handy for tossing into stir-fries like this."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine 1 tablespoon cornstarch, 1 teaspoon oil, soy sauce, bouillon granules, ginger and chili powder; add chicken. Seal bag and turn to coat; refrigerate for 15 minutes to 1 hour., In a large nonstick skillet or wok, stir-fry chicken and marinade in remaining oil until chicken is no longer pink. Remove chicken with slotted spoon and keep warm. In the same skillet, stir-fry broccoli for 8 minutes. Add onion and red pepper; stir fry 6-8 minutes longer or until vegetables are crisp-tender., Return chicken to the skillet. Combine remaining cornstarch and water until smooth. Add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with nuts. Serve over rice is desired.
Nutrition Facts :
WALNUT-CRUSTED CHICKEN BREASTS
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
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 CHICKEN STIR-FRY
This healthy recipe is simple to make and tastes delicious. The chicken needs to marinate for 15 minutes to 1 hour.
Provided by Karamia
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put chicken cubes into a plastic resealable bag and add 1 tablespoon cornstarch, 1 teaspoon oil, soy sauce, bouillon granules, ginger and chili powder; seal bag and turn to coat chicken.
- Refrigerate for 15 minutes to 1 hour.
- In a large wok or nonstick skillet add remaining oil and cook chicken until no longer pink.
- Remove chicken with slotted spoon and keep aside.
- In the same skillet, stir-fry broccoli for 8 minutes; then add red pepper and onion and stir-fry 6-8 minutes longer or until veggies are crisp-tender.
- Return chicken to skillet. Add 1 tablespoon cornstarch to 1 cup water, stir until smooth and add to skillet.
- Cook and stir for 2 minutes then sprinkle with walnuts.
- Serve over rice if desired, enjoy!
STIR-FRIED WALNUT CHICKEN
I prepare this simple stir-fry often because I love tasting the results. The meal-in-one recipe is perfect for busy weeknights. -Sharon Allen of Allentown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 318 calories, Fat 9g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 572mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
WALNUT-CRUSTED CHICKEN BREASTS
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
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.
SAUTéED CHICKEN WITH WALNUT SAUCE
Provided by Mark Bittman
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
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.
WALNUT CHICKEN
Make and share this walnut chicken recipe from Food.com.
Provided by chia2160
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
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 WITH POMEGRANATE SAUCE
Categories Chicken Nut Sauté Walnut Winter Pomegranate Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- Finely chop walnuts with flour in processor. Transfer to plate. Pound chicken between sheets of waxed paper to 1/4-inch thickness. Dip chicken into beaten egg, then into walnut mixture to coat. Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over high heat. Add chicken and cook until golden and cooked through, about 3 minutes per side. Transfer to plate; tent with foil to keep warm.
- Boil wine and shallots in heavy small saucepan until most of wine has evaporated, about 2 minutes. Add broth, pomegranate juice, pomegranate molasses and honey. Boil until reduced to 3/4 cup, about 5 minutes. Whisk in remaining 1 tablespoon butter. Season sauce with salt and pepper. Spoon sauce over chicken. Sprinkle with chives and serve.
CHICKEN WALNUT STIR FRY
Make and share this Chicken Walnut Stir Fry recipe from Food.com.
Provided by jan007
Categories Chicken Breast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Partially freeze chicken, then cut in strips completely thaw and pat dry with paper towels.
- Heat 1 tbl oil in large nonstick skillet, on medium high heat saute chicken strips 1/3-1/2 at a time until no longer pink inside.
- Remove and keep warm.
- In same skillet with remaining 1 tbl oil saute walnuts, mushrooms, until walnuts begin to brown and mushrooms soften.
- Diagonally cut green onions add to skillet along with chicken, add garlic, sherry, soy sauce and sugar.
- Continue cooking on medium high heat stirring frequently until heated through.
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- Place the chicken, olive oil, mustard, white wine, garlic, and dried thyme in a large zipped-top bagger container. Seal shut, give it a shake to combine, and refrigerate for at least 4 hours and up to 12 hours.
- Combine the walnuts, flour, salt, and pepper together in a shallow dish such as a 9×9 inch baking pan or a pie dish. Remove the chicken, shake off a little excess marinade and dip both sides of the chicken in the walnut mixture. Coat it really well so there’s lots of walnut coating on each.
- Heat a couple Tablespoons of olive oil in an oven-safe skillet* over medium heat. Add the chicken and sear for 2 minutes, 1 minute on each side. Transfer skillet to the oven and bake, covered loosely with aluminum foil, for 15-20 minutes or until the chicken is fully cooked through. (Chicken is considered done when an instant read thermometer reads the center of the thickest part as at least 165°F (74°C).)
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