Walnut and Herb Crusted Chicken |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is absolutely my favorite way of preparing baked chicken thighs. I find the coating is enough to coat 7 thighs. I use chicken thighs with the bone in, but I pull the skin off. Skinless breasts may also be used, but we think the thighs are more flavorful. This recipe came from an ad for Diamond walnuts. Ingredients:
3/4 cup finely chopped walnuts |
1/4 cup plain breadcrumbs |
1 1/2 teaspoons dried basil leaves |
3/4 teaspoon dried rosemary leaves |
2 tablespoons flour |
1/2 teaspoon salt |
1 eggs or 1 egg white |
2 1/2 lbs skinless chicken pieces |
Directions:
1. Preheat oven to 350 degrees.
2. In a shallow dish, combine the walnuts, bread crumbs, basil, rosemary, flour and salt.
3. In a second shallow dish, lightly beat the egg.
4. Roll each piece of chicken in the egg, then in walnut mixture.
5. Lay coated pieces on a baking sheet.
6. Bake 40-45 minutes in preheated oven until crust is browned.
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