ROAST CHICKEN WITH WALNUT-HERB STUFFING
Provided by Food Network Kitchen
Time 2h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Rinse the chicken and pat dry. Put on a large plate and refrigerate, uncovered, at least 4 hours or overnight to dry out the skin.
- Pat the chicken dry and season the cavity with salt and pepper. Put the chicken on a rack in a roasting pan, tucking the wings underneath. Preheat the oven to 450 degrees F.
- Cook the butter, garlic and walnuts in a small skillet over low heat until the butter is melted and the nuts are lightly toasted, 5 to 7 minutes. Brush the chicken with 2 tablespoons of the garlic butter; transfer the remaining butter mixture (including the garlic and nuts) to a large bowl. Add the parsley, thyme and bread and toss to coat. Fill the cavity of the chicken with about two-thirds of the stuffing. Tuck the remaining stuffing on the baking sheet underneath the chicken. Sprinkle the chicken with 2 teaspoons salt and 1/4 teaspoon pepper.
- Transfer the roasting pan to the oven and roast until the stuffing is toasted, about 20 minutes. Add 2 cups chicken broth to the pan and roast 40 more minutes. Use a spoon to scoop the stuffing out of the chicken and transfer to the bottom of the roasting pan with the rest of the stuffing. Reduce the heat to 425 degrees F and continue roasting until an instant-read thermometer registers 165 degrees F, 30 to 40 minutes.
- Transfer the chicken to a platter and let rest 15 minutes. Transfer the stuffing to a bowl. Put the roasting pan on the stovetop over medium-high heat. Add the remaining 2 cups broth to the pan and cook, scraping up any browned bits with a wooden spoon, until almost syrupy, 5 to 8 minutes. Return the stuffing to the pan to soak up the juices. Serve with the chicken.
WALNUT-CRUSTED CHICKEN BREAST
I almost never order a nut-crusted entree in a restaurant, as they often feature a sugary glaze or a too-sweet nut, like pecan or macadamia. That's not an issue here since we're going with buttery, subtly bitter walnuts, held on with a very savory 'nut glue,' made with a garlic and mustard base. This protective layer of deliciousness makes boneless, skinless chicken breast taste like it was just carved off a freshly roasted carcass.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h25m
Yield 4
Number Of Ingredients 10
Steps:
- Mix garlic, 2 tablespoons Dijon mustard, and thyme together in a bowl to make the "nut glue."
- Season chicken breasts generously with salt, pepper, and cayenne. Spread nut glue all over the chicken. Refrigerate until ready to use.
- Toss walnuts over the chicken, press down firmly, and repeat on the other side to coat thoroughly. 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 some olive oil. Place chicken breasts on top, reserving excess nuts if desired. Season with a pinch of salt and drizzle more olive oil on 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 150 degrees F (66 degrees C), about 25 minutes.
- Quickly remove chicken to a plate to rest. Transfer skillet to the stovetop; stir in broth, 1 tablespoon Dijon mustard, and honey and bring to a boil over high heat; cook until reduced by about half, 3 to 4 minutes. Spoon pan sauce over and around the chicken to serve.
Nutrition Facts : Calories 473.7 calories, Carbohydrate 13 g, Cholesterol 65.4 mg, Fat 34.8 g, Fiber 3.1 g, Protein 30.7 g, SaturatedFat 3.9 g, Sodium 523.5 mg, Sugar 4.4 g
BAKED HERB-CRUSTED CHICKEN BREASTS
I found this in Bon Apetit magazine a few months ago. We love it. Note: the prep time includes marinating time.
Provided by PanNan
Categories Chicken
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- 3/4 inch thickness.
- Arrange chicken in 15 X 10 X 2 inch glass baking dish.
- Pour lemon juice over.
- Cover and refrigerate 1 hour.
- Remove chicken from dish and pat dry with paper towels.
- Preheat oven to 450.
- Melt butter with oil in small saucepan over medium heat; cool slightly.
- Mix breadcrumbs, basil, parsley, rosemary, salt and pepper in pie dish.
- Brush chicken breasts on both sides with with melted butter mixture.
- Coat chicken on both sides with breadcrumb mixture.
- Place chicken on baking sheet.
- Bake, uncovered, until chicken is cooked through and breadcrumbs are golden, about 20 minutes.
- (Test to make sure) Transfer to plates and dress with lemon wedges.
Nutrition Facts : Calories 320.5, Fat 12.9, SaturatedFat 4.1, Cholesterol 85.7, Sodium 951.2, Carbohydrate 20.9, Fiber 1.5, Sugar 2.1, Protein 28.9
WALNUT-CRUSTED CHICKEN BREASTS
Packed with omega-3 fatty acids, walnuts add richness to this light breading; the coating keeps the chicken moist.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 9
Steps:
- 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.
- 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.
Nutrition Facts : Calories 388 g, Fat 16 g, Protein 50 g
CRISPY HERB-CRUSTED CHICKEN CUTLETS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper.
- Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside.
- Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately.
WALNUT AND HERB CRUSTED CHICKEN
This is absolutely my favorite way of preparing baked chicken thighs. I find the coating is enough to coat 7 thighs. I use chicken thighs with the bone in, but I pull the skin off. Skinless breasts may also be used, but we think the thighs are more flavorful. This recipe came from an ad for Diamond walnuts.
Provided by Lorraine of AZ
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a shallow dish, combine the walnuts, bread crumbs, basil, rosemary, flour and salt.
- In a second shallow dish, lightly beat the egg.
- Roll each piece of chicken in the egg, then in walnut mixture.
- Lay coated pieces on a baking sheet.
- Bake 40-45 minutes in preheated oven until crust is browned.
WALNUT-CRUSTED CHICKEN BREASTS
Packed with omega-3 fatty acids, walnuts add richness to this light breading. The coating keeps the chicken moist. A seasonal green salad goes well with this. Recipe is from Martha Stewart.
Provided by CookingONTheSide
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- In a food processor, combine bread, walnuts, and Parmesan; season with salt and pepper.
- Process until fine bread crumbs form.
- Transfer to a shallow bowl.
- In another shallow bowl, beat egg white, letting excess drip off, and then into crumb mixture, pressing to adhere.
- 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 large nonstick ovenproof skillet, heat oil over medium heat.
- Add chicken and cook until lightly browned, 1-3 minutes.
- Carefully turn chicken over and put skillet in oven.
- Bake until chicken is golden brown and cooked through, 8-12 minutes.
- Serve chicken with lemon slices and a salad.
WALNUT CRUSTED CHERRY CHICKEN #A1
A.1. Original Sauce Recipe Contest Entry. Who knew that blending flavorful A.1. with cherries would make an excellent sauce! The best thing...once it sits in the refrigerator it turns into a jam so it can used as such or add in water or stock to reconstitute it to a sauce again.
Provided by Layersofflavor
Categories Sauces
Time 35m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Bring a propane grill to 450 degrees.
- Add the first seven ingredients to a food processor and pulsate until walnuts are coarse. Rub oil and the seasoning blend on all sides of the chicken including under the skin. Lower the heat of the grill to 425 and grill the chicken until an internal temperature of 165 degrees is reached or until juices run clear. Remove and cover to keep warm.
- While the chicken cooks, cover cherries in water and boil for 8 minutes. Strain the cherries, reserving half of the water plus 3 tablespoons of the cherry water. If the cherries have pits remove them now. Add the cherries and the water back to the pan, reserving the 3 tablespoons of cherry water for later. Add the sugar, A.1., mustard, agave, fig jelly, and jalapeno jelly to the cherries and bring to a rapid boil for 5 minutes. To the same food processor used prior, add the reserved cherry water and the cherry mixture. Pulsate until well blended.
- Pour the cherry sauce over the chicken, top with a mint sprig and serve.
- Note: The chicken and sauce pair well with mashed potatoes, quinoa or a kale salad.
WALNUT-CRUSTED CHICKEN SALAD WITH BUTTERMILK HONEY DRESSING
Make and share this Walnut-Crusted Chicken Salad With Buttermilk Honey Dressing recipe from Food.com.
Provided by AmandaInOz
Categories Salad Dressings
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Whisk together dressing ingredients and set aside.
- Flatten chicken to 1/4 inch thickness.
- Brush buttermilk over chicken.
- Combine walnuts, breadcrumbs and salt, and dredge chicken in this mixture.
- Pour oil into a large skillet and place over medium-high heat until hot.
- Add chicken and cook 3 minutes on each side.
- Cool and cut crosswise.
- Combine greens, tomatoes and cheese. Top with slices of chicken.
- Serve with the Buttermilk Honey Dressing.
Nutrition Facts : Calories 658.6, Fat 38.7, SaturatedFat 9.1, Cholesterol 101.9, Sodium 1007.1, Carbohydrate 42.2, Fiber 3.6, Sugar 28.5, Protein 40.1
CRISPY WALNUT CHICKEN
Make and share this Crispy Walnut Chicken recipe from Food.com.
Provided by Renea
Categories Chicken Breast
Time 1h15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Place cereal and walnuts in processor and ground finely then place in shallow dish.
- Combine butter, garlic, salt and pepper in shallow dish.
- Dredge chicken in butter mixture then in cereal to coat.
- Place chicken in baking dish.
- Pour remaining butter mixture over chicken.
- Bake for 1 hour at 350 degrees.
WALNUT-CRUSTED CHICKEN BREASTS
Tired of hearing how boring chicken breasts are? Silence the critics with these-pan-fried to deliciousness in a spicy-sweet walnut crust.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine marmalade, syrup and Worcestershire sauce; set aside.
- Mix nuts, flour, ginger and pepper in shallow dish. Brush marmalade mixture on both sides of chicken. Dip into nut mixture; press nut mixture into chicken to coat.
- Heat oil in large skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until done (165°F).
Nutrition Facts : Calories 470, Fat 32 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 65 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
CRUNCHY WALNUT-COATED CHICKEN STRIPS
Good ole chicken strips with a more healthy flair - these are delicious! Serve with chutney, honey mustard, or ranch as a dipping sauce.
Provided by Lainie Vansant
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
- Combine corn flakes and walnut pieces in a gallon-size resealable bag; press air out and seal. Crush corn flakes and walnuts using a rolling pin until cereal is finely crushed and walnuts are the size of rice. Add garlic powder, salt, and pepper; shake bag to mix.
- Dip chicken tenders in the egg to coat, allowing excess egg to drip back into bowl. Transfer chicken to corn flake mixture, 1 at a time, and gently shake until chicken is coated. Arrange coated chicken on the prepared baking sheet.
- Bake in the preheated oven until chicken is cooked through and coating is lightly browned, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 248.4 calories, Carbohydrate 3 g, Cholesterol 84.8 mg, Fat 16.2 g, Fiber 1.4 g, Protein 23.8 g, SaturatedFat 2.1 g, Sodium 123.6 mg, Sugar 0.6 g
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