Walnut Crusted Chicken


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

Serves 4


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Serve with lemon slices and fresh asparagus. Enjoy!

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