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-CRUSTED CHICKEN WITH HONEY-MUSTARD SAUCE
Steps:
- Whisk 1/2 cup oil, 1/4 cup cup mustard, wine, garlic, and thyme in a medium bowl. Add chicken and turn to coat. Cover and chill at least 4 hours and up to a day. Preheat oven to 425 degrees F. Whisk honey and 3 tbsp. mustard in a small bowl. Set aside. Mix walnuts, flour, salt and pepper in a pie dish. Remove chicken from marinade; shake off excess. Coat chicken on both sides with walnut mixture. Heat 3 tbsp. oil in a large oven-proof skillet over medium-high heat. Add chicken and cook until golden, about 3 minutes per side. Transfer skillet to oven; bake chicken until cooked through, about 12 minutes. Transfer chicken pieces to plates. Drizzle with honey-mustard sauce. Sprinkle with parsley and garnish with lemon, and serve.
PARMESAN CRUSTED CHICKEN BREAST WITH HONEY MUSTARD SAUCE AND NEW
This is a really quick, healthy alternative to chicken fingers and french fries. We cook it a few times a month. You can vary the cheeses used or vary the oils to add variety.
Provided by Christina Robbe
Categories Chicken Breast
Time 35m
Yield 3-5 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Put skillet with coating of olive oil - medium heat on the stove.
- Slice the potatoes and layer on a pregreased baking sheet.
- Dust with garlic powder , salt and pepper to taste.
- Bake while cooking chicken. Baking time depends on thickness of cut.
- Start by rinsing chicken in cool water.
- Dredge chicken through egg then coat in panko/cheese combined in a bowl.
- Dip in egg again and again in panko mixture.
- Place in hot oil and allow to fry until crispy and cooked through.
- Place on paper towel to drain.
- Mix honey and mustard over low heat in a sauce pan. You can modify the honey/mustard ratio to your liking. This way will be more mustardy than anything.
Nutrition Facts : Calories 828.6, Fat 40.7, SaturatedFat 8.8, Cholesterol 264.7, Sodium 650.2, Carbohydrate 66.4, Fiber 6.4, Sugar 26.4, Protein 50.8
MACADAMIA NUT-CRUSTED CHICKEN WITH HONEY-MUSTARD SAUCE
The honey-mustard sauce can easily be left off, children tend to like chicken better with sauces, however. Also could use thighs in addition to the legs or in place of for the grown-ups. From Recipe.com
Provided by Gagoo
Categories Chicken Thigh & Leg
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F Lightly coat a 15x10x1-inch baking pan with cooking spray; set aside. Skin chicken; set chicken aside.
- In a shallow dish, stir together the stuffing mix and the nuts. In another shallow dish, combine the egg, milk and 2 tablespoons of the honey. Dip chicken into egg mixture, then into crumb mixture to coat.
- Arrange chicken in prepared pan. Drizzle with melted butter.
- Bake in the preheated oven for 45 to 55 minutes or until an instant-read thermometer inserted into chicken registers 180°F Do not turn chicken during baking.
- Meanwhile, for sauce, in a small bowl, stir together the mayonnaise, mustard and remaining 1 tablespoon honey. Serve chicken with sauce.
Nutrition Facts : Calories 501.2, Fat 34.8, SaturatedFat 9.4, Cholesterol 177.5, Sodium 296.7, Carbohydrate 12.1, Fiber 1.1, Sugar 8, Protein 35.1
HONEY AND WALNUT CRUSTED SALMON
I got this from Raley's "Something Extra" magazine. Really quick and simple. I actually used pumpkin seeds when I made it and I bet it would be good with any type of fish.
Provided by Motivated Mama
Categories High Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 and spray a lined baking sheet with nonstick spray and place fillets skin side down.
- Season salmon with salt & pepper.
- Stir together honey and mustard and spoon over tops and sides of fillets.
- sprinkle with walnuts and bake 10-15 until salmon is cooked to your liking.
Nutrition Facts : Calories 364.8, Fat 17.4, SaturatedFat 2.3, Cholesterol 77.4, Sodium 254.8, Carbohydrate 15.6, Fiber 1.4, Sugar 13.4, Protein 37.3
WALNUT CRUSTED CHICKEN BREASTS WITH PEACH SAUCE
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
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
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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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