Chicken with Mustard and Walnut Coating
Bread crumbs mixed with fragrant lemon zest, crunchy walnuts, spicy mustard and aromatic shallot form a crispy crust on chicken breasts and seal in the natural juices. Serve with steamed broccoli or wilted winter greens and rice.
- 4 boneless, skinless chicken breast halves, each about 5 oz.
- 1 egg
- 2 Tbs. Dijon mustard
- 1/2 cup panko (Japanese bread crumbs)
- 1/4 cup finely chopped walnuts
- 1 small shallot, minced
- 1 1/2 tsp. grated lemon zest
- 1/2 tsp. dry mustard
- 1/8 tsp. cayenne pepper
- 2 Tbs. olive oil
- Coarse kosher salt and freshly ground black pepper, to taste
Position a rack in the lower third of an oven and preheat to 400°F.
Place the chicken breast halves between 2 sheets of waxed paper. Using a meat mallet or a rolling pin, pound the breasts to a thickness of 1/3 to 1/2 inch. In a shallow bowl, combine the egg and Dijon mustard and whisk until well blended. In a pie dish, combine the panko, walnuts, shallot, lemon zest, dry mustard and cayenne and stir until well blended.
In a large ovenproof nonstick fry pan over medium heat, warm the olive oil. Place the chicken breasts in the egg mixture and turn to coat. Season with salt and black pepper. Dip the chicken in the panko mixture and turn to coat.
Add the chicken to the pan and cook until golden brown underneath, about 2 minutes. Turn the chicken over and transfer the pan to the oven. Cook until the chicken is springy to the touch, about 8 minutes. Transfer the chicken to warmed plates and serve immediately. Serves 4.
Quick Tips: The chicken is quickly browned in a fry pan and then finishes cooking in the same pan in the oven, making for easy cleanup. Prepare the vegetables while the chicken bakes. Japanese bread crumbs, known as panko, add great texture with no work; keep a package in the pantry for ease.
Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011).