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Walnut-Crusted Chicken

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Tasty Kitchen Blog: Walnut-Crusted Chicken. Guest post by Georgia Pellegrini, recipe submitted by TK member Elaine of Hungry Brownie.

 
This Walnut Crusted Chicken from Elaine seemed simple at first but blew me away with just how flavorful it was. And I just love how protein packed it is with the walnut crust and juicy dark meat. It is healthy without making you feel deprived.

 
 
 
Tasty Kitchen Blog: Walnut-Crusted Chicken. Guest post by Georgia Pellegrini, recipe submitted by TK member Elaine of Hungry Brownie.

To make it you will need: toasted walnuts, panko breadcrumbs, salt, pepper, cayenne, mustard, an egg white, and chicken thighs.

 
 
 
Tasty Kitchen Blog: Walnut-Crusted Chicken. Guest post by Georgia Pellegrini, recipe submitted by TK member Elaine of Hungry Brownie.

Blitz your walnuts in a food processor until they are fine, like breadcrumbs. If you don’t have time to toast them first, that is fine because they will brown in the oven later.

 
 
 
Tasty Kitchen Blog: Walnut-Crusted Chicken. Guest post by Georgia Pellegrini, recipe submitted by TK member Elaine of Hungry Brownie.

In a bowl combine the panko, cayenne and salt, and stir.

 
 
 
Tasty Kitchen Blog: Walnut-Crusted Chicken. Guest post by Georgia Pellegrini, recipe submitted by TK member Elaine of Hungry Brownie.

In a second bowl combine the egg white with the mustard. Instead of Dijon, I used a spicy coarse mustard, which was wonderful. You can get creative with what you have. Sriracha would even be great.

 
 
 
Tasty Kitchen Blog: Walnut-Crusted Chicken. Guest post by Georgia Pellegrini, recipe submitted by TK member Elaine of Hungry Brownie.

Add the walnuts to the breadcrumb mixture and stir.

 
 
 
Tasty Kitchen Blog: Walnut-Crusted Chicken. Guest post by Georgia Pellegrini, recipe submitted by TK member Elaine of Hungry Brownie.

Coat a chicken thigh in the egg white mixture on all sides.

 
 
 
Tasty Kitchen Blog: Walnut-Crusted Chicken. Guest post by Georgia Pellegrini, recipe submitted by TK member Elaine of Hungry Brownie.

Then transfer it to the breading and coat it well. Repeat this until all of your meat is well covered.

 
 
 
Tasty Kitchen Blog: Walnut-Crusted Chicken. Guest post by Georgia Pellegrini, recipe submitted by TK member Elaine of Hungry Brownie.

Place the chicken in a greased baking dish and pop it in a 450ºF oven for about 30 minutes.

 
 
 
Tasty Kitchen Blog: Walnut-Crusted Chicken. Guest post by Georgia Pellegrini, recipe submitted by TK member Elaine of Hungry Brownie.

The result will be a very juicy tender inside and a crunchy outside.

 
 
 
Tasty Kitchen Blog: Walnut-Crusted Chicken. Guest post by Georgia Pellegrini, recipe submitted by TK member Elaine of Hungry Brownie.

You won’t be able to get enough of this dish! It is so healthy and satisfying. Thank you so much to Tasty Kitchen member Elaine for this recipe. Check out her absolutely stunning website and food photography at Hungry Brownie.

 
 

Printable Recipe

Walnut-crusted Chicken

See post on Elaine { Hungry brownie }’s site!
4.33 Mitt(s) 3 Rating(s)3 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 5

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Difficulty: Easy

Servings: 4

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Description

Easy and crispy walnut-crusted chicken thighs you will surely love.

Ingredients

  • ½ cups Panko Breadcrumbs
  • ⅛ teaspoons Ground Cayenne Pepper
  • ½ teaspoons Salt
  • ½ cups Toasted Walnuts
  • 1  Large Egg White
  • 1 teaspoon Dijon Mustard
  • 1-½ pound Boneless Chicken Thighs, Washed And Patted Dry
  • Salt And Pepper, to taste

Preparation Instructions

Preheat oven to 450 F. Spray a rimmed baking sheet with cooking spray and set aside.

In a shallow dish, combine panko breadcrumbs with cayenne and salt. Set aside.

Grind toasted walnuts in a food processor until nicely chopped then combine them with the breadcrumb mixture.

Whisk egg white with Dijon mustard in a separate shallow bowl. Mix well.

Season chicken with salt and pepper.

Dip each chicken in the egg white mixture, then into the walnut mixture to coat. Press firmly then place chicken on the baking sheet. Repeat until you go through all your chicken pieces.

Bake until chicken is golden brown and cooked through, about 25-30 minutes.

Serve with rice or mixed greens. Best if paired with sweet-chili sauce for dipping. Enjoy!

 
 
_______________________________________

There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

 
 

2 Comments

Comments are closed for this recipe.

Jayne on 5.20.2013

I love how nice and thick the nut coating is! So much texture and flavours.

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Elaine { Hungry brownie } on 5.20.2013

thanks so much for using my recipe and for the shout-out Georgia! glad you liked ‘em!