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Chicken with Mustard & Walnut Coating

By 8:44 AM , , ,

I've sworn that we wouldn't buy any more cookbooks for awhile - at least until we actually start cracking open all of the probably 100 that we have.  And we have some really great ones - ones that I really wanted and sought out (like Rick Bayless's Fiesta at Rick's & Thomas Keller's Ad Hoc at Home) that are just collecting dust right now. 

But somehow, standing in line at Homegoods we ended picking up 2 more - Williams-Sonoma's Weeknight Fresh & Fast and Katie Lee Joel's Comfort Table.  So, I'm making a conscious effort to make at least a few recipes from these new purchases. 

When we are going out of town, I really make an effort to clean out the pantry. In other words, in that week leading up I try not to buy any groceries other than proteins that will be used immediately. And what always happens when we come back is trying to figure out whether to scrounge something up or just order out that first night back home.  Usually though, after some time of eating out constantly a home cooked meal is all we really want.

Upon a recent return from South Carolina, I opened the Weeknight Fast & Fresh in hopes that there might be some recipe inside that we'd have the ingredients for.  The book is separated into 4 sections: Fall, Winter, Summer & Spring. I was in luck as I found this recipe in the appropriate Winter Section.

This recipe is easy to make - truly "fast & fresh" and perfect for a busy weeknight.  I wouldn't say this has that "wow factor", but it is a good solid recipe for the family.  The walnuts and bread crumbs give the chicken that faux fried feeling but with a really tasty nuttiness.  I really like the shallot in this coating because it definitely comes through and plays great off of the walnuts and lemon. The mustard gives the chicken an underlying spiciness or zing, if you will. 

A quick note:
- I used regular bread crumbs because I didn't have enough Panko on hand.  Regular worked fine, but definitely use Panko if you have them for that added crunch.

Chicken with Mustard & Walnut Coating

4 boneless, skinless chicken breast halves
1 large egg
2 tbsp Dijon mustard
1/2 cup panko bread crumbs
1/4 cup finely chopped walnuts
1 small shallot, minced
1 1/2 tsps grated lemon zest
1/2 tsp dry mustard
1/8 tsp cayenne pepper
2 tbsp olive oil
coarse kosher salt
freshly ground pepper

Position a rack in the lower third of the oven and preheat to 400 degrees.

Place the chicken breast halves between 2 sheets of wax paper; using a meat mallet or rolling pin, pound the breasts to a thickness of 1/3 - 1/2 inch.   In a shallow bowl, combine the egg and Dijon mustard; whisk to blend well.  In a pie pan, combine the panko, walnuts, shallot, lemon zest, dry mustard and cayenne; mix to blend well.  In a large ovenproof nonstick frying pan over medium heat, warm the oil.  Place the chicken breasts in the egg-mustard mixture and turn to coat.  Season with salt and pepper.  Dip the chicken in the panko, turning to coat.

Add the chicken to the pan and cook until golden brown on the first side, about 2 minutes.  Turn the chicken over, and then place the frying pan in the oven.  Bake the chicken until springy to the touch, about 8 minutes.

Transfer the chicken to warmed plates and serve right away.

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1 comments

  1. Nice read, I just passed this onto a friend who was doing some research on that. And he just bought me lunch as I found it for him smile Thus let me rephrase that: Thank you for lunch!
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