A friend and I came up with this quick and easy recipe a couple years ago, when we decided to cut back on carbs and lose a little weight. A little is all we lost — how does anyone go weeks without fruit? — and it wasn’t lost for long, but I still enjoy this dish when I want a fast, delicious dinner that tastes as if it required much more work.
It’s a healthful recipe, using skinless, boneless chicken, made healthier with some good-for-our-hearts nuts. Pecans, which I used here, walnuts or even peanuts work well as long as they’re unsalted. I used breast halves but of course, thighs would be fine too.
And with Passover beginning in a little more than 24 hours, it occurs to me that replacing the panko with matzoh meal would make this Pesach-friendly.
Ella’s Nut Encrusted Chicken Breasts
4 skinless, boneless breast halves, about 1 1/2 pounds
1/2 cup /56g pecans, walnuts or peanuts, coarse-chopped
1/2 cup /24g panko
1 tsp coarse salt
1/4 tsp fresh-ground pepper
1 TB olive oil
2 large eggs or 1/2 cup egg substitute
pinch of salt
Line a baking sheet with foil, shiny side up, and brush lightly with oil or spray lightly with cooking spray. Set a rack in the middle of the oven and preheat to 450F/ 230C/Gas 8.
In a shallow plate, such as a pie plate, combine the nuts, panko, salt and pepper and mix well. Add 1 tablespoon olive oil and mix in/whisk to thoroughly moisten.
In a second shallow plate, lightly beat the eggs with a pinch of salt.
Dip chicken pieces in egg mixture, turning to moisten both sides. Dredge in nut and panko mixture, coating both sides well, and place on prepared baking sheet.
Bake until golden brown and cooked through, about 20 minutes. Don’t overcook.
Ella’s notes: Panko is common in the US now and there’s even an American brand among other bread crumbs. However, the flakier, Japanese brands in the Asian aisle are preferable. Panko crisps up much better than traditional bread crumbs.
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{ 8 comments… read them below or add one }
never had chicken with nut like that before, but it does look quite delicious! i’m imagining a crunchier version of breaded chicken, mmm…
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It is, sulz, and crisper than most “oven-fried” chicken, thanks the the panko and oil. We tried an egg white with the coating for its drying properties, but it was way too eggy. (and it is mmm!)
This looks delicious! My sister-in-law used to do a version of this with salmon which was fabulous. I’ll have to give the chicken a try!
Thanks, Kathy. I can see some fish being able to stand up to this treatment. So simple!
Mmmmm…anything with panko and nuts has to be good, right?
Oh, absolutely. Panko’s amazing.
Huh, I made a version of nut(almond)-coated chicken which was Kosher for Passover—no panko, potato starch helps keep the nuts on. The recipe was based on a Japanese recipe for peanut / black sesame seed crusted chicken. Mine were deep-fried, but I think you could adapt them to being oven-fried.
All very good, hot or cold.
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That’s a good idea, tess, and the nuts would need something to help them stay on during deep frying. I don’t deep fry anything and I wish I could say I don’t fry at all, but I do love latkes. MMMMmmm boy, do I!
Thanks for the information.