Yum! Chicken this way came out super yummy! Pretty quick to put together and throw in the oven! Served this was some corn on the cob from our fresh box and some quinoa and brown rice from seeds of change
walnut crusted chicken
adapted from tastykitchen
½ cups Panko Breadcrumbs
⅛ teaspoons Ground Cayenne Pepper
½ teaspoons Salt
½ cups Toasted Walnuts
1 Large Egg White
1 teaspoon Dijon Mustard
2-3 pound Boneless skinless chicken breasts
Salt And Pepper, to taste
Preheat oven to 450 F. Spray a rimmed baking sheet with cooking spray and set aside.
In a shallow dish, combine panko breadcrumbs with cayenne and salt. Set aside.
Grind toasted walnuts in a food processor until nicely chopped then combine them with the breadcrumb mixture.
Whisk egg white with Dijon mustard in a separate shallow bowl. Mix well.
Season chicken with salt and pepper.
Dip each chicken in the egg white mixture, then into the walnut mixture to coat. Press firmly then place chicken on the baking sheet. Repeat until you go through all your chicken pieces.
Bake until chicken is golden brown and cooked through, about 25-30 minutes.