Walnut-Crusted Chicken
Ingredients
The marinade
-
⅓
cup
extra-virgin olive oil
-
¼
cup
Dijon mustard
-
¼
cup
dry white wine or chicken broth
-
3
cloves
garlic, minced
-
1
teaspoon
dried thyme
-
1.5
pounds
boneless, skinless chicken thighs or breasts
The coating
-
1½
cups
very finely chopped walnuts
-
¾
cup
all-purpose or whole wheat flour
-
1
teaspoon
salt
-
½
teaspoon
freshly ground black pepper
-
1
tablespoon
extra-virgin olive oil for pan
-
optional
chopped fresh parsley for garnish
Honey Mustard Glaze
-
3
tablespoons
Dijon mustard
-
⅓
cup
honey
Instructions
- Whisk together olive oil, mustard, white wine, garlic, and thyme in a bowl, then marinate the chicken for at least 4 hours.
- Combine walnuts, flour, salt, and pepper in a shallow dish. Coat the marinated chicken in the walnut mixture.
- Preheat the oven to 425°F (218°C).
- Sear the chicken in an oven-safe skillet with olive oil for 2 minutes on each side.
- Transfer the skillet to the oven and bake for 15-20 minutes until the chicken is cooked through.
- Mix the glaze ingredients and serve with the chicken. Garnish with parsley if desired.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
25g
Total carbohydrates
20g
Total protein
30g
Sodium
500mg
Cholesterol
100mg
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