Walnut-Crusted Chicken Breasts

28 Ratings
  • 5 10
  • 4 9
  • 3 8
  • 2 1
  • 1 0

Packed with omega-3 fatty acids, walnuts add richness to this light breading; the coating keeps the chicken moist.

Body+Soul, April/May 2007

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Recipe Summary

prep:
20 mins
total:
35 mins
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

Cook's Notes

For longer shelf life, store nuts in the freezer.

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Reviews (3)

28 Ratings
  • 5 10
  • 4 9
  • 3 8
  • 2 1
  • 1 0
Martha Stewart Member
07/17/2014
Delicious and easy to make for a weeknight dinner. I definitely recommend using the lemon slices. I graciously drizzled fresh lemon juice over the cooked chicken, and it gave it an amazing tangy addition. This is now one of my favorite ways to prepare chicken, and it just requires simple ingredients you probably already have in your kitchen!
Martha Stewart Member
04/13/2010
I made this tonight and thought that it was nice. After reading the other comments I had really high expectations and was a bit disapointed. Very easy to make though.
Martha Stewart Member
01/14/2010
I tried this yesterday night and thought it was really good. The walnut breading is fantastic, it's easy to make and in combination with the salad feels like a really healthy meal. I'll definitely do this again.
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