Best 5 Walnut And Herb Crusted Chicken Recipes

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 AND HERB CRUSTED CHICKEN

Steps:

• Preheat oven to 350 degrees.
• In a shallow dish, combine the walnuts, bread crumbs, basil, rosemary, flour and salt.
• In a second shallow dish, lightly beat the egg.
• Roll each piece of chicken in the egg, then in walnut mixture.
• Lay coated pieces on a baking sheet.
• Bake 40-45 minutes in preheated oven until crust is browned.

WALNUT AND HERB CRUSTED CHICKEN

Steps:

• Prep: Heat the oil or butter in a skillet over medium heat. Add the mustard to a medium mixing bowl and set aside. Finely chop the walnuts if necessary and add to a second mixing bowl; then add the spices, salt and pepper and mix to incorporate with the walnuts.
• Coat: Add the chicken thighs to the bowl with the Dijon mustard and use your hands to mix and coat all surfaces of the chicken. One by one, dip and coat each thigh in the walnut and spice mixture and place in the skillet smooth side down.
• Cook: Cook the chicken in the oil for 4-5 minutes until browned on the underside. Flip each thigh over, reduce the heat to medium low, and cover. Cook for another 5-7 minutes or until the juices run clear using either a fork or sharp knife to test. If necessary, flip once more to cook through.
• Enjoy: Serve immediately and top with any remaining walnuts in the skillet. Enjoy!

CRISPY HERB-CRUSTED CHICKEN CUTLETS

Steps:

• Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper.
• Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside.
• Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately.

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.