walnut and herb crusted chicken

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walnut and herb crusted chicken

Are you tired of bland, boring chicken dishes that leave you unsatisfied? Get ready to transform your dinner game with this mouthwatering Walnut and Herb Crusted Chicken that combines the rich, nutty crunch of walnuts with aromatic fresh herbs. This restaurant-quality recipe turns ordinary chicken breasts into a crispy, flavorful masterpiece that will have your family and friends begging for seconds. In just 50 minutes, you'll create a gourmet meal that looks impressive but is surprisingly easy to prepare!

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings

Ingredients

  1. 4 chicken breasts
  2. 1 cup walnuts, chopped
  3. 1/2 cup breadcrumbs
  4. 2 tablespoons fresh parsley, chopped
  5. 1 tablespoon thyme, chopped
  6. Salt and pepper to taste
  7. 2 eggs, beaten

Instructions

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
  2. In a food processor or using a sharp knife, finely chop the walnuts until they reach a coarse, breadcrumb-like consistency.
  3. In a shallow mixing bowl, combine the chopped walnuts, breadcrumbs, chopped fresh parsley, chopped thyme, salt, and black pepper. Mix thoroughly to create the herb and walnut crust.
  4. Pat the chicken breasts dry with paper towels to remove excess moisture. This helps the coating adhere better.
  5. Beat the eggs in a separate shallow bowl until well combined.
  6. Dip each chicken breast first into the beaten eggs, ensuring it's completely coated. Allow excess egg to drip off.
  7. Immediately transfer the egg-coated chicken to the walnut and herb mixture, pressing firmly to ensure the crust adheres completely to all sides of the chicken.
  8. Place the crusted chicken breasts on the prepared baking sheet, leaving space between each piece to ensure even cooking.
  9. Bake in the preheated oven for 25-30 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
  10. Remove from the oven and let the chicken rest for 5 minutes before serving. This helps retain the juices and allows the crust to set.
  11. Optionally, garnish with additional fresh herbs and serve with a side of roasted vegetables or a light salad.

Tips

  1. Pat the chicken breasts completely dry before coating to ensure the egg and walnut crust adheres perfectly.
  2. Use a food processor to get a consistent, fine chop on the walnuts for an even, crispy coating.
  3. Press the walnut mixture firmly onto the chicken to create a thick, even crust.
  4. Use a meat thermometer to ensure the chicken reaches exactly 165°F for perfect doneness.
  5. Let the chicken rest for 5 minutes after cooking to keep the meat juicy and help the crust set.
  6. For extra flavor, try toasting the walnuts lightly before chopping to enhance their nutty taste.
  7. Experiment with different fresh herbs like rosemary or sage to customize the flavor profile.
  8. Serve immediately for the crispiest texture and most vibrant flavors.

Nutrition Facts

Calories: 420kcal

Carbohydrates: 15g

Protein: 35g

Fat: 25g

Saturated Fat: 4g

Cholesterol: 130mg

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