FOFF Walnut Crusted Chicken

by Joanne on March 7, 2013

Looks like we got lucky here in upstate since that nasty winter storm will barely touch our area.

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I’m tired of cold winter snow.  The dogs love it but me, not so much.

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I’m looking forward to leaving the house in a matter of 3 minutes when I get ready for a run.  Right now, it takes me 10 minutes to put on all that wintery protection. Maybe it should be considered part of my workout?  I know spring is just around the corner because we might even hit 50 degrees on Sunday.  Good news for me, bad news for Ted. He was hoping for a fun filled day at Gore Mountain.  We can only hope it’s cold on the mountain and not in the Valley.Sun  SmileSun

A meal for chicken fans

This weeks recipe by Carla Vavala from her book Fusion of Food and Friends should have been PECAN Crusted Chicken but Ted and I were returning from an overnight trip and stopped to grocery shop without a list.  Consequently, you will see a lot of “didn’t have, so I used….” beside the ingredients.  Just goes to show that recipes are meant to be personalized.

FOFF Pecan chicken1

Serves 4

  • 1/2 cup low fat buttermilk *Didn’t have any so I used plain yogurt but only 1/4 cup
  • 3 TBS Dijon mustard
  • 4 boneless chicken breasts
  • 1/2 cup panko breadcrumbs *Didn’t have any so I used whole wheat.
  • 1/2 cup finely chopped pecans * Once again, didn’t have any so I used walnuts
  • 3 TBS Parmigiano-Reggiano cheese
  • 3/4 tsp fresh, minced rosemary
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper

Preheat oven to 425 F.

Combine the buttermilk with the mustard and add the chicken to coat.

Toast the bread crumbs until golden *Place on a sheet of aluminum foil in a toaster oven or regular oven or you can toss in a frying pan over medium high heat.

Combine the crumbs, nuts, cheese, rosemary, salt and pepper in a shallow dish. Dredge the chicken (which you have already coated with the buttermilk mixture) into the crumbs and nuts.

Place on a non stick baking sheet or sheet coated with non stick spray and bake for 15 minutes or until cooked through.

FOFF Pecan chicken2

This meal was made for Ted and he offers this feedback:

“Very moist.  The nuts add a nice crunch to the delicate topping.  A good balance of flavors.”

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1 Comment

  • At 2013.03.10 11:56, Galina V said:

    That’s what Ido typically, substitute the ingredients and hope for the better. I actually prefer walnuts to pecans, and love your recipe. Sounds absolutely delish!
    Galina V´s last blog post ..Crocuses and bunny bunsMy Profile

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