This chicken wasn’t 100% a success, but it wasn’t an ERROR either. With a couple modifications, I’d be really excited to try this again.

First of all, I’m not sure why I decided to cut the chicken into such small pieces. Maybe cutting each breast into 4 pieces would be fine, but I crazily cut them smaller. These pictures are of the bigger pieces.

Secondly, the flavor of this recipe was delicious, but the walnuts were numerous and overpowering. I think it would be much better to use more finely-crushed walnuts or almonds (or even food-processed…just make sure  you don’t process too long or you’ll get nut butter.) for the “breading.” I’ll probably try it again with almond flour sometime and let you know how it goes.

walnut crusted chicken

All right, so the recipe is quite simple.

Chicken breasts, cut into “fingers” (but not too small)

Dip them in a mixture of plain yogurt, lemon juice, Italian herbs, salt, and pepper. Taste it and adjust to your preferred level of tanginess and seasoning. Be sure to stir the yogurt before adding the lemon juice. I’ve heard that if you don’t, the acid might make the yogurt curdle.  I don’t know if that’s true, but figured stirring was easy enough, and I didn’t want to risk wasting yogurt if it did curdle.

Roll them in crushed nuts of some sort. Walnuts, Almonds, Pecans, whatever. Please…make sure yours are absolutely finely crushed, not big chunks like the ones in my pictures. You’ll regret it if you have too many nuts on your chicken.

Place in an oiled baking dish and bake in a preheated oven (350 degrees) about 20 minutes or until done. The time will vary depending on how you cut your chicken (how thick it is), so don’t quote me on the time.

I baked mine covered with tin foil until the last few minutes and then broiled it a little to toast the nuts on the top. That made them prettier, but you don’t have to do that.

walnut crusted chicken

Serve with vegetables or over a salad. In a couple days, I’ll even show you a delicious breakfast recipe that involves leftover walnut-crusted chicken.

2 Comments on Walnut-Crusted Chicken

  1. Kira Fisher says:

    i make what i call ‘crunchy nutty chicken’ every week. i take whole boneless, skinless chicken breasts (i am totally fine with the skin, i just don’t like the bones and it’s hard to get them boneless with the skin on at my market) and flop them around in mustard. after the mustard, i press them into almond flour, mixed with some salt and pepper and whatever herbs i have lying around. then i fling them in a foil liked baking sheet and bake them for a bit. your instincts are right – the almond flour is the perfect texture and sticks nicely, and the heat toasts it a little bit, making it even more nutty. i’ve tried several different types of mustard so far and every one has been yummy. my husband is CRAZY for them. they’re all he ever wants to eat now. no matter how many i make, he always wants me to have made more, for left overs!

    i’m really enjoying your blog, by the way! i’m learning how to cool paleo/primal blueprint style and it’s SO helpful to have nice, easy ideas to copy! thanks!

  2. Tangy Breakfast Salad » Joyful Abode says:

    […] a delicious breakfast salad you can make with your leftover walnut-crusted chicken. It’s so good you might want to make up a batch of the chicken just for breakfast […]

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