Walnut-Crusted Chicken Breast

Name: Walnut-Crusted Chicken Breast
Total time: 145
Yield: 2
Ingredients: 5 cloves garlic, crushed; 3 tablespoons Dijon mustard, divided; 2 teaspoons fresh thyme; 2 (8 ounce) skinless, boneless chicken breast halves; 1 pinch cayenne pepper, or to taste; kosher salt and freshly ground black pepper to taste; 1 ½ cups finely chopped walnuts; 2 tablespoons olive oil; ½ cup chicken broth; 2 teaspoons honey

Recipe by John Mitzewich from allrecipes.com

Dinner 2 Hr. 25 Mins.

Ingredients

2 servings

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5 cloves garlic, crushed
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3 tablespoons Dijon mustard, divided
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2 teaspoons fresh thyme
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2 (8 ounce) skinless, boneless chicken breast halves
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1 pinch cayenne pepper, or to taste

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kosher salt and freshly ground black pepper to taste
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1 ½ cups finely chopped walnuts
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2 tablespoons olive oil
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½ cup chicken broth
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2 teaspoons honey

Instructions

Mix garlic, 2 tablespoons Dijon mustard, and thyme together in a bowl.
Season chicken breasts generously on both sides with cayenne, salt, and pepper. Spread Dijon mixture on both sides of chicken until fully coated.
Firmly press walnuts onto both sides of chicken breasts. Keep covering with more walnuts and pressing until chicken is thoroughly coated. 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 1 tablespoon olive oil. Place chicken breasts on top, reserving excess nuts if desired. Season with a pinch of salt and drizzle remaining olive oil over 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 165 degrees F (74 degrees C), about 25 minutes. Be careful taking the pan out of the oven; keep the handle covered with a towel or mitt at all times.
Quickly transfer chicken to a plate to rest.
Transfer the skillet to the stovetop and stir in broth, remaining 1 tablespoon Dijon, and honey. Add any reserved nuts if desired, and bring to a boil over high heat; cook until reduced by about half, 3 to 4 minutes.
Spoon pan sauce over and around chicken to serve.