Walnut-Crusted Chicken Breast

Walnut-Crusted Chicken Breast

Recipe by John Mitzewich from allrecipes.com

Dinner 2 Hr. 25 Mins.

Ingredients

2

2 servings

  • 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
  • 1.5 cups finely chopped walnuts
  • 2 tablespoons olive oil
  • 0.5 cup chicken broth
  • 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.

Nutritional Facts

Per 2 servings

  • Calories: 1006
  • Carbohydrate: 26g
  • Fat: 74g
  • Fiber: 6g
  • Protein: 67g

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