|
Nut Recipes |
|
Walnut Crusted Chicken Breasts 4 - boneless, skinless, chicken breasts ½ cup non fat, plain yogurt 2 minced, small shallots (about 2 teaspoons) ¼ cup packed, fresh cilantro leafs, minced ¼ teaspoon salt ¼ + ¼ teaspoons fresh ground black pepper 1 cup bread crumbs ½ cup Flanigan Farms Walnuts, chopped finely or pulsed a few times in a food processor about 1/4 teaspoon seasoned salt (to taste)
Place chicken breasts into a zipper top plastic bag. Set aside. Whip the yogurt, shallots, cilantro, salt and ¼ teaspoon pepper together in a small bowl.
Place the yogurt mixture into bag with chicken to coat each piece. Seal the bag and refrigerate for several hours, or over night. Preheat oven to 375ºF. In a small bowl mix together the bread crumbs, walnuts, seasoned salt and remaining ¼ teaspoon ground black pepper.
Line a cookie sheet or baking pan with aluminum foil (for easy clean up). Spray it with nonstick cooking spray and set aside. Remove the chicken from the marinade and dredge each piece in the walnut and breadcrumb coating. Be sure to coat each side as evenly as possible.
Bake for approximately 30 minutes, until chicken is no longer pink in the center (baking time may vary slightly depending on thickness of chicken breast).
|
|
Recipe uses WALNUTS |
