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.
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.
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.