Walnut Crusted Chicken Breasts With Peach Sauce 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 CRUSTED CHICKEN BREASTS WITH PEACH SAUCE

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.

WALNUT-CRUSTED CHICKEN BREASTS

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).

ROASTED CHICKEN WITH CREAMY WALNUT SAUCE

Steps:

• Heat oven to 200C/180C fan/gas 6. In a roasting tin, toss together the chicken, cumin, paprika, 1 tbsp olive oil and seasoning. Cook for 40 mins until the chicken is crisp and cooked through.
• Meanwhile, tear up 1 pitta bread and place in a small bowl. Pour over a couple of tbsp chicken stock and leave to soak. Dry-fry the walnuts in a frying pan for about 3 mins until golden and toasted. Set aside. Heat the remaining oil in the pan and cook the onion and garlic until softened. Place the softened pitta bread, onion mixture and most of the nuts into a blender. Pour over the rest of the chicken stock and whizz together until a rough paste forms. Return the mixture to the pan. Add the cream and lemon juice, season and keep warm.
• When the chicken is cooked, arrange on a platter. Stir the coriander through the sauce and spoon into a bowl. Roughly chop the remaining walnuts and scatter over the chicken. Toast the pittas, cut into wedges and serve alongside

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.

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 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.