I have been trying. I truly have. Trying to eat healthy whenever I can. As I have mentioned on here before, you may not think that I eat that healthy judging by what I post on here from time to time. However, say it with me. Everything taste's better with a little butter and heck, throw in some bacon why don't you?
However, now that Thanksgiving has come and gone and with the dreaded (okay, not me, but my waste line dreads it) cookie season upon us, I have been trying to eat a little healthier in the meantime.
Which brings me to this delicious and yet simple dish that incorporates the all mighty walnut into the crust. That's right people, walnut's reign supreme in the nut department thanks to their Omega-3's.
The hubby usually isn't a fan of chicken breast dishes, however he absolutely loved this dish and gave the go ahead to add it to our recipe box. Enjoy!
Walnut-Crusted Chicken Breasts
2 slices whole-wheat bread, dried (or toasted)
1/3 cup walnuts
2 tablespoons Parmesan Cheese, freshly grated
Kosher salt and fresh pepper
1 large egg white
3 Chicken breast halves, boneless and skinless
1 tablespoon olive oil or grapeseed oil
Lemon Slices for serving
Green side salad
1. Preheat oven to 425 degrees. In a food processor, combine bread, walnuts, and parmesan; season with salt and pepper. Process until fine breadcrumbs form. Transfer to a shallow bowl. In another bowl, beat egg white until frothy.
2. Season chicken with salt and pepper. Dip each breast into egg white, letting excess drip off, and then into crumb mixture, pressing to adhere.
3. In a large non-stick ovenproof skillet, heat oil over medium heat. Add chicken and cook until lightly browned, 1-3 minutes. Carefully turn chicken over and put into oven. Bake until chicken is golden brown and cooked through. 8-10 minutes.
4. Serve chicken with lemon slices and green salad.
Source: "Power Foods" Cookbook