A New Take on Chicken - Walnut & Herb Encrusted Chicken

This isn’t your everyday plain grilled chicken . . . it’s so much more. And for those of you (like me) who didn’t really know any other way to prepare chicken, this will come as welcome change to your palette. I felt that coating the chicken breast in walnut provides a nice crispy exterior, while avoiding the health hazards of fried foods (even though they are really tasty).

Walnut & Herb Crusted Chicken

 

Prep Time: 10 mins
Total Time: 50 mins

Ingredients

·         3/4 cup walnuts

·         Nonstick cooking spray

·         ½ cup plain (or panko) breadcrumbs

·         1 1/2 teaspoons dried basil leaves

·         3/4 teaspoon dried rosemary leaves

·         2 tablespoons flour

·         1/2 teaspoon salt

·         ¼ tsp pepper

·         1 egg

·         1 1/2 lbs chicken, thinly sliced

·         1/4 cup(s) fresh parsley leaves, loosely packed

·         1 large egg white

·         1 teaspoon(s) Dijon mustard

Directions

1. In food processor with knife blade attached, blend until the walnuts are finely chopped
2. Combine walnuts, bread crumbs, basil, rosemary, flour, salt, pepper, parsley and walnuts.
3. In second shallow dish, lightly beat egg and Dijon until well mixed.
4. One at a time, dip 1 side of each cutlet in egg-white mixture, then into walnut mixture to coat side evenly; press firmly so mixture adheres. Arrange chicken on rack in jelly-roll pan, coated side up; lightly spray with cooking spray.
5. Bake for 40-45 minutes at 350° until crust is browned and the chicken is cooked through.