Walnut Crusted Chicken

I wanted to do something a little different than just regular breaded chicken tenders, so I found this recipe I've had for awhile but have actually never made before.  It turned out so great, I just had to share.

I bought natural chicken tenders and used whole wheat breadcrumbs for this recipe so clean it up a bit, but it really didn't need any tweaking.  The Dijon mustard is the only thing that's not really "clean" but when you only use 2 tsp it really isn't too bad!

Gather your ingredients, mix them into separate bowls--wet and dry.

So easy.  Dip the chicken into the wet mixture, then into the breadcrumb mixture, and set on a baking sheet.  I like to use a cookie cooling rack on top of the cookie sheet to keep the chicken from getting soggy on the bottom ;).

Bake at 450 degrees for 10-12 minutes.

They look great, right?  Serve however you want, but I kept it clean by serving with a spinach and red bell pepper salad.


Walnut Crusted Chicken
6 T finely chopped walnuts, toasted and cooled
2 T chopped parsley
dash of cayenne pepper
1/4 c whole wheat bread crumbs
1/4 tsp sea salt, dash pepper (optional)
2 Tsp dijon mustard
2 egg whites
1 lb thin sliced chicken breasts

Combine walnuts, parsley, cayenne, bread crumbs, salt and pepper in shallow dish.  In another dish, whisk dijon and egg whites together.  Dredge each piece of chicken into the egg mixture and then into the breadcrumb mixture.  Place chicken onto a sprayed baking sheet.  Bake 10-12 minutes at 450 degrees.  Serve with honey mustard or alongside a green salad.

21 Day Fix Approved:
1 Red
1 Yellow
1 Blue
2 Green
**Note: dijon mustard isn't on the approved list, so to be truly Fix Approved, leave it out

No comments:

Post a Comment