Walnut-Crusted Chicken Breast
I almost never order a nut-crusted entree in a restaurant, as they often feature a sugary glaze or a too-sweet nut, like pecan or macadamia. That's not an issue here since we're going with buttery, subtly bitter walnuts, held on with a very savory 'nut glue,' made with a garlic and mustard base. This protective layer of deliciousness makes boneless, skinless chicken breast taste like it was just carved off a freshly roasted carcass.
You can prep the chicken hours ahead if you prefer.
Be careful taking the pan out of the oven and keep the handle covered with a towel or mitt at all times.
Nutrition data for this recipe includes the full amount of walnut coating. The actual amount of coating consumed will vary.