Chicken chicken chicken…more chicken! Please hold your judgment and snide remarks for posting back-to-back chicken recipes. This chicken is completely different, but equally delicious. The walnut crust is the real star of this dish. The crunchy texture is reminiscent of a childhood classic, chicken fingers. You’ll love it. Your inner kid will love it. And your adult self will love the health benefits. Omega-3 fatty acids, rich protein and pure dinner satisfaction.
Happy double dipping!
Recipe – adapted from Power Foods
- 4 boneless, skinless chicken breasts
- 1/3 cup walnuts
- 2 slices day-old-whole-wheat bread
- 2 Tbsp. finely grated parmesan cheese
- 1 large egg white
- ¾ cup chicken broth, low sodium
- Salt and pepper for seasoning
- Lemon slices, for serving
- Pre-heat oven to 425 degrees F. In a food processor, combine bread, walnuts, parmesan and a ¼ tsp. salt. Season with salt and pepper. Process until fine crumbs form. Transfer to a shallow bowl. In another bowl beat egg white until frothy.
- Pat dry chicken with paper towels. Dip each chicken breast into egg white to coat completely. Then let excess drip off before dipping in crumb mixture, pressing to adhere.
- Transfer chicken to a glass baking dish. Pour chicken broth around chicken (this ensures the chicken will stay moist while baking in the oven). Bake until golden brown and cooked through, 35-40 minutes.
- Serve with lemon slices and fresh asparagus. Enjoy!