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.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 474 Calories

Ingredients

• 1 ½ cups finely chopped walnuts
• 2 teaspoons honey
• salt and freshly ground black pepper to taste
• ½ cup chicken broth
• cayenne pepper to taste
• 5 cloves garlic, crushed
• 1 tablespoon olive oil, or to taste
• 2 (8 ounce) skinless, boneless chicken breast halves
• 2 teaspoons fresh thyme
• 3 tablespoons Dijon mustard, divided

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Mix garlic, 2 tablespoons Dijon mustard, and thyme together in a bowl to make the "nut glue."

Step 3

Season chicken breasts generously with salt, pepper, and cayenne. Spread nut glue all over the chicken. Refrigerate until ready to use.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.