The Pioneer Woman Tasty Kitchen
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Walnut and Spinach Crusted Chicken

4.33 Mitt(s) 6 Rating(s)6 votes, average: 4.33 out of 56 votes, average: 4.33 out of 56 votes, average: 4.33 out of 56 votes, average: 4.33 out of 56 votes, average: 4.33 out of 5

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Level: Easy

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Description

An insanely delicious chicken with a deceptive walnut and spinach crust. Perfect for any family meal.

Ingredients

  • 1-½ cup Baby Spinach
  • 1-½ cup Walnuts
  • 1 cup Panko (Japanese Bread Crumbs)
  • ½ teaspoons Salt
  • ¼ teaspoons Ground Pepper
  • 1 whole Egg
  • 1 Tablespoon Water
  • 4 whole Chicken Breasts, Boned

Preparation

Preheat oven to 400° and line a baking sheet with foil.

Place the spinach in a food processor or blender and pulse 8 to 10 times until spinach becomes chopped in small pieces. Transfer the spinach to a bowl and set aside.

Next, add the walnuts and pulse 6 to 8 times until the walnuts are in tiny pieces.

To the walnuts, return the spinach and add the panko, salt and pepper. Pulse a couple of more times until blended. Transfer the mixture to a plate.

In a small bowl beat the egg and water. Next create a “station” with the plate of chicken, egg wash, walnut mixture and then foil-lined pan in a row. Take a breast of chicken and dip in the egg wash. Next, dip that chicken breast in the walnut mixture, pressing the coating onto the breast. Once it’s coated on both sides, lay on the baking sheet. Repeat with the remaining chicken.

Place pan in the oven and bake for 20 minutes. Enjoy!

2 Comments

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kathysanders on 7.9.2010

Made this last night and it was divine. I substituted pecans for the walnuts and drizzled butter over the chicken, kept everything else exactly the same. Only 5 more hours until lunch, I have a date with the left overs. :)

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aida on 7.9.2010

Sounds yammie!!!:)
Will try it out!:)

6 Reviews

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emilyann on 2.10.2011

This was fabulous! I made this for the first time (along with the butternut squash mac and cheese) last night. We had a family over for dinner and even the kids asked for more of the chicken! I found the crust mixture to stick better if I really soaked the chicken in the egg wash. The ingredients are healthy, and generally on hand in our house. I know I will be making this many times over! Thank you for sharing! :) (I’m excited to try some of the recommended spin-offs too…we loves us some garlic and basil in this house! :) )

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almostdomesticgoddess on 7.27.2010

This was really tasty! What I did was use 1 cup of spinach and 1/2 cup of fresh basil. I also used only 1/2 cup of the panko and added 1/2 cup of grated parm. I also added 1 clove of garlic to the mix. Before placing in the oven I drizzled with olive oil as well. Will definately make again! Thanks for the fantastic method.

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callmepeaches on 7.19.2010

I made this last week and it was tasty and easy. I substituted almonds for walnuts, added basil to the spinach & almond mixture, and I left out the breadcrumbs. Quick and easy for weeknight dinners and because of that, I will definitely make this again.

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sarahjbray on 7.13.2010

I really liked this, but I think my chicken breasts were too fat. Too much chicken; not enough coating! lol

The leftover chicken made amazing chicken salad sandwiches today, and I STILL had some left. I think I’m going to use it with pasta and spaghetti sauce for a chicken parmesan lunch.

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johannagibson on 7.9.2010

Pretty good. I had problems with the crust sticking to the chicken, it would just kind of fall off. I loved the combo of spinach and nuts, but there might have been too much panko in it.

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