There’s a lot of beef stew left – which means we have a few nights of leftovers ahead of us. But I also had some chicken breasts in the fridge that I needed to use up… so I gave Stas a night off from the stew and went with the chicken
This is a very very simple recipe that I made up on the fly. I have a whole bunch of nuts in my pantry from various baking adventures, and I like using my mini food processor – that’s how this recipe was born.
The final verdict? Yummy!
Walnut-Crusted Chicken Breasts
2 boneless, skinless chicken breasts
ground black pepper
1/4 cup walnuts
1/4-1/2 cup flour
2 tablespoons olive oil
1. Place chicken breasts between two pieces of plastic wrap and pound until they are of uniform thickness. Season each breast with salt and pepper on each side.
2. Place walnuts and flour in food processor and pulse until the walnuts are completely ground up. Pour into a bowl or onto a plate.
3. Dredge each chicken breast in the flour/walnut mixture, making sure they are well-coated.
4. Heat olive oil in a pan over medium heat. Add chicken breasts and cook until golden-brown on each side, about 10 minutes total, depending on thickness. Serve.
I served Stas’ with a bunch of pasta and some fresh red peppers and radishes… and his vitamin!
Yes, that’s a lot of pasta, but he’s a jerk and doesn’t gain weight like normal people :p