Walnut Crusted Chicken

This is a great go-to recipe when you don’t have a lot of time and want something yummy for dinner. I generally have all of the ingredients in the house and I’ll be you do too. I served it this week with parmesan risotto and my favorite roasted broccoli. Left overs are good in a salad the next day.

1 package thin chicken breasts (usually 5 to a package)
salt and pepper
1/2 cup panko bread crumbs
1/4 cup shredded parmesan
1/2 cup walnuts, ground
2 egg whites
drizzle of olive oil

1. Salt and pepper chicken and set aside.
2. Grind walnuts in a coffee grinder or small food processor until fine (but not to a powder).  You can also just chop them.
3. Mix ground walnuts, bread crumbs and parmesan in a shallow bowl. Place egg whites in a second shallow bowl.
4. Using tongs, dip chicken breasts first in egg whites and then in the crumb mixture. Place on a plate until all are done.
5. Heat nonstick skillet with the olive oil. Place two to three coated breasts in the pan over medium-high heat. Cook for about three minutes on each side or until done. Make sure you don’t overcrowd the pan.


About Chef Ro

I am executive chef of Barcellona Bites, a boutique catering and personal chef service in Folsom, CA. I am also a wife, mom of two college-aged daughters in the Pacific Northwest, yogi and animal lover. Please LIKE my facebook page for tasty recipes, helpful information and kitchen, cooking and lifestyle tips. www.facebook.com/barcellonabites
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2 Responses to Walnut Crusted Chicken

  1. Eric says:


    Great dish made it tonight. Didnt have walnuts so crushed some pistachios. lol … enjoy your recommendations.


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