Walnut Crusted Chicken Breasts
- 4 skinless boneless chicken breast cutlets - 4-6 ounces each (if you don't have cutlets, pound regular boneless skinless chicken breasts to be a thinner and even thickness)
- 2 slices whole grain bread (if you don't have any 'day old' bread that has dried out, toast it in a 375 degree oven for a few minutes, turn off the oven and leave the bread in there for 10 minutes - it will dry).
- 1/3 cup walnuts
- 2 TB freshly grated Parmesan
- coarse sea salt and fresh ground pepper
- 1 large egg white
- 1 TB olive oil
- 1 lemon, sliced
- Preheat oven to 425 degrees.
- In a food processor bread, walnuts and parmesan, season with salt and pepper. Process until fine breadcrumbs form. Transfer to a shallow bowl or plate.
- In another shallow bowl, beat egg white until frothy.
- Season chicken with salt and pepper. Dip each breast into egg white and then into breadcrumbs, pressing to adhere.
- In a large skillet heat oil over medium heat. Add chicken and cook until lightly browned, 1-3 minutes each side.
- If your skillet is ovenproof, put skillet in oven, if not, use a baking sheet (I use my Pampered Chef stoneware bar pan). Bake until chicken is golden brown and cooked through, 8-12 minutes.
- Remove chicken from oven, squeeze a bit of lemon juice over the breasts and serve.
note - their recipe used 6-8oz breasts rather than 4-6oz, so these calculations are probably a little high for my recipe as written I also used olive oil where they used grapeseed oil.
per serving: 331 calories, 1.9g saturated fat, 9.6g unsaturated fat, 101mg cholesterol, 8.5g carbs, 44g protein, 603mg sodium, 1.6g fiber.
I served this dish with another recipe from the book, Farro and Mushroom Dressing. This recipe was also a huge hit and we enjoyed leftovers for a couple days with other meals too! I did substitute baby bellas instead of cremini, I did not use ham, and I substituted low sodium chicken broth for the white wine because I didn't have any.
We also had a salad and roasted asparagus with it as well.