Crushed Walnut Crusted and Honey Chicken
Farm fresh organic walnuts bring an extra flare and are the secret ingredient to this recipe's success! Toasted walnuts paired with local honey make the chicken savory, sweet, and moist! This recipe is easy to throw together and quick to impress. Whether you are hosting a casual get-together or formal sit-down dinner, our amazing walnut honey-crusted chicken is sure to delight!
Ingredients
- 4 large Chicken Breasts skinless boneless
- ⅓ cup Crickets & Tumbleweed Arbequina Olive Oil plus additional for pan
- ¼ cup Dijon Mustard
- ¼ cup Ethereal White Wine (pour a glass for yourself too!)
- 3 cloves Garlic minced
- 1 tsp Dried Thyme
- 1 ½ cups Walnuts finely chopped
- 1 cup Unbleached White Flouy
- 1 tsp Salt
- ½ tsp Fresh Ground Black Pepper
- 1 bunch Fresh Parsley chopped (for serving)
Honey Mustard Glaze
- 3 tbsp Dijon Mustard
- ⅓ cup Honey use local if available
Instructions
- Pour yourself a glass of Ethereal White Wine.
- Assemble the C&T olive oil, Dijon mustard, Ethereal white wine, minced garlic, and dried thyme in a large Zip-lock. Add the chicken breast, seal shut and shake well.
- Refrigerate for 4-12 hours to allow flavors to meld and permeate the chicken.
- Preheat oven to 425°F (218°C).
- Combine chopped walnuts, flour, salt, and pepper together in a shallow dish or baking pan.
- Remove chicken from bag and carefully shake off excess marinade. Press both sides of the chicken into the walnut mixture.
- Heat 2-3 tablespoons of C&T olive oil in an oven-safe skillet over medium heat. When oil is slightly sizzling, add the chicken and sear for 1 minute on each side.
- Remove the skillet from heat, cover loosely with aluminum foil and transfer to the preheated oven. Bake chicken for 15-20 minutes or until fully cooked through.
- Whisk Dijon Mustard and Honey together to create the glaze.
- Garnish the chicken with fresh parsley and serve with honey mustard glaze.
