Walnut Crusted Chicken Breast
As served at restaurants, nut-crusted meat entrees often fall victim to being too sweet, but never fear: Chef John's got the solution. By pairing walnuts, a less-sweet option, with a mostly savory binding agent, you achieve a crust that will stay crunchy and keep the chicken juicy on the inside. The key is using a simple 'glue' of crushed garlic, Dijon mustard, and honey to stick the walnuts to the chicken. Let the chicken get comfy in its new 'skin' for at least at hour in the fridge before it hits the oven, after which the pan drippings simmer in broth to make an easy pan sauce. Get the recipe for Walnut Crusted Chicken Breast.