It’s easy to dress up boneless, skinless chicken thighs with this nutty walnut crust. It keeps them juicy and adds a flavorful crunch.
The recipe also works with boneless, skinless chicken breasts.
While the chicken bakes in the oven, the rigatoni and broccoli cook together on the stove.
Helpful Hints:
- You can use pecans or macadamia nuts instead of walnuts.
- You can use any type of short cut pasta such as penne.
Walnut-crusted Chicken
Yield 2 servings. Recipe by Linda Gassenheimer
3/4 pound boneless, skinless chicken thighs
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
3 tablespoons coarsely chopped walnuts
2 tablespoons panko breadcrumbs
1 egg lightly beaten
1 tablespoon olive oil
Preheat oven to 400 degrees. Line a baking tray with foil. Remove visible fat from chicken and pound until about 1/2-inch thick. This can be done with the palm of your hand or the bottom of a sturdy skillet. Mix salt, cayenne pepper, walnuts and panko breadcrumbs together on a plate. Place egg in a bowl and lightly beat it with a fork. Dip chicken into the egg and then roll in the walnut mixture, making sure both sides are coated with the mixture. Place on the foil-lined tray. Place in the oven for 4 minutes. Remove from the oven and turn chicken over. Return tray to the oven and bake 5 minutes. A meat thermometer should read 165 degrees.