Susie Csorsz Brown
May 202 min
You may think you don't have time for a crusted chicken option during the weekday, but this is one to keep in your back pocket. You can marinade the chicken from the morning (or even the night before), and then finish the crumbing and baking when you get home while you prep a salad and cook some grains.
This is a lovely option with walnuts, sure, but also very tasty with pecans or almonds. Just be sure to toast them before grinding to give an extra flavor oomph.
Yield: 5 - 6 servings
Ingredients
Marinade
1/3 cup extra virgin olive oil, plus 1 more Tablespoon for pan
1/2 cup dijon mustard
1/2 cup chicken broth or dry white wine
3 garlic cloves, minced
1 tsp salt
1 teaspoon dried basil or thyme
2 pounds boneless, skinless chicken thighs or breasts
Coating
1 and 1/2 cups (190g) very finely chopped walnuts, toasted
3/4 cup (94g) all-purpose or whole wheat flour
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper
4 T olive oil, divided
Directions
In a large ziploc bag, combine olive oil, mustard, broth or white wine, garlic, salt and dried herbs. Add the chicken, try to remove as much air as possible and seal the bag. Place in a container, and refrigerate for at least 4 hours and up to 12 hours.
When ready to bake, preheat the oven to 425°F (218°C). Line a baking pan with foil and spray with nonstick spray and drizzle the pan lightly with 2 T olive oil; set aside.
In a shallow dish such as a 9-inch square baking pan or a pie dish, combine the walnuts, flour, salt, paprika and pepper together.
Remove the chicken, shake off any excess marinade, and dip both sides of the chicken in the walnut mixture. Make sure each side is generously coated. Lay each piece on the prepared foil-lined pan. Once all of the pieces are coated, drizzle each piece lightly with olive oil.
Transfer the pan to the oven and bake, for 25 - 30 minutes or until the chicken is fully cooked through. Chicken is considered done when an instant read thermometer reads the center of the thickest part as at least 165°F (74°C).
Leftovers keep well in the refrigerator for a few days. You can reheat on the stove over medium heat or in the microwave.