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Walnut Crusted Chicken Breast – Food Wishes



hello this is chef john from food wishes comma with walnut crusted chicken that's right i love any technique that makes me forget I'm eating boneless skinless chicken breasts in crusty knit with nuts is one of those techniques except these type of recipes usually have two big problems one is they're almost always too sweet and also as soon as you cut in all the nuts fall off the surface and instead of it not crusts you end up with a nut crumble but with the method I'm about to show you we've addressed both those problems with the same solution so with that let's go ahead and get started with what I'm calling the nut glue which we'll start with a whole bunch of freshly crushed garlic and as any prep cook will tell you as it dries there is very few things as sticky as garlic and then to that we will add some Dijon mustard for some acidity and tankiness and then last but not least some freshly picked and lightly chopped thyme leaves and once that's in we'll go ahead and give the sister and I love the time here because it's kind of citrusy and very subtly resonance which i think is gonna pair perfectly with the richness of the walnuts but of course if you want to use another herb go ahead I mean you are for all the Lucy Liu of your nut glue oh and speaking of killbill if you're gonna make this for guests make sure none of them have a tree nut allergy since that will definitely put a damper on things but anyway we'll go ahead and mix that up and set it aside while we move on to prep our chicken breasts and by prep I simply mean generously season on both sides and today I'll be using a mixture of kosher salt freshly ground black pepper and cayenne Owen as you might have noticed these chicken breasts did not have the Flay's or tenderloins attached which really doesn't make that big of a difference except if yours do it's gonna take a little longer to cook and actually prefer it that way but this will work fine with or without sure if you wanted to you could just season the nut glue but I think by seasoning the meat directly we have a little more control and a better feel for how much we're putting on and that's it one season we'll go ahead and spread over our mustard and garlic mixture and if I wasn't filming this I probably would have used my hands to smear this over but the spoon is fine as long as you get full coverage okay so make sure you spread that all over at which point we're going to go ahead and pop that the fridge until we're ready to use it and by the way you could do this stop hours ahead if you want or even overnight probably even though I've never tried that and then the only other thing we're gonna have to do here is chop some walnuts and for that today I'll be using something called a Mezzaluna which in case you're wondering translates to half Luna and while this is not really any faster and actually probably a little bit slower than doing it with a knife it does look a lot cooler plus since both hands are on the knife that leaves exactly zero hands to get cut oh and if you're thinking Nigella Lawson uses that too a lot yes she does which is where I saw for the first time and for the record she was a big and very early inspiration for me doing the show but anyway one way or another we're gonna chop those nuts fairly fine and then once that's been completed we can go ahead and pull our chicken out of the fridge and begin to walnut the surface pressing very firmly as we do and it's not just like we're tossing on one handful and padding and that's it all right we're tossing some on we're patting them down we're tossing more on we're patting them down all right doing that to both sides of course and not just the surfaces we've got to make sure we get the sides as well and I have no idea why I'm using such a small plate here since I didn't want this to appear harder than it is but anyway we will coat those generously on both sides and even though at this point it might not seem like those are stuck on very well and that they might easily fall off as you'll see they won't because as our mustard and garlic nut glue dries it actually gets really sticky and it's gonna hold on to our nuts very firmly if that is we give it enough time to dry which is why once these chicken breasts get coated very generously on both sides we're gonna transfer this back into the fridge uncovered for at least an hour okay try to give it two or three hours if you can and that is what's going to give our glue enough time to work properly so I did pop mine in the fridge for about an hour and a half at which point we can go ahead and pull them out and pan them up and before we transfer those in we do want a generous drizzling of olive oil in the bottom oh and if you have leftover not you don't have to throw them away you can actually use them to garnish a salad but you do need to roast them first since they've been touching raw chicken so if you are gonna use them make sure you cook them first and then what we'll do once those have been placed in is go ahead and sprinkle a little bit of salt over the top as well as we will finish off with a light but thorough drizzling of olive oil and that's it our walnut crusted chicken is now ready to transfer into the center of a 375 degree oven for about 25 minutes or so or until everything is cooked through and our walnuts are lightly toasted and if everything goes according to plan it should look a little something like this and then what we're gonna want to do as soon as these come out is transfer those onto a plate to rest for about five minutes while we use our pan to make a pan sauce which as you may know are exactly where pan sauces are made so what we'll do is place that over high heat and we'll add a little bit of chicken stock or broth or if times are tough a little bit of water as well as a spoon to Dijon and then just a little touch of honey for some sweetness to balance out the sharpness of the mustard and we will go ahead and stir that all together and then bring it up to a boil on high heat of course being very careful not to burn ourselves on the handle since this came right out of the oven okay so make sure you keep a towel in your hand and or on the handle and then all we're going to do is let this boil for a few minutes until it roughly reduces by about half and that's it we're gonna be left with a very nice pan sauce or jus to serve with our walnut crusted chicken breast and by the way I went ahead and strain mine because I have to take some pictures but you really don't need to but either way we'll go ahead and spoon that around or on our chicken or both and that's it our walnut crusted chicken with honey mustard pan sauce is ready to enjoy so let me grab a fork and knife and dig in and yes once again I've somehow managed to have the smaller skinnier end and so the beautiful fat end facing the light so I'll be starting with that but you know what it did not matter because that my friends was just an amazingly delicious bite of food okay above and beyond it's great taste and texture that crust really helps keep the chicken moist even if you happen to maybe cook it a little too much like for example the suggested FDA internal temp of 165 even if you cook it that fire this will still be beautifully moist and juicy and as far as the taste goes like I said earlier these recipes tend to be very very sweet but thanks to our mustard garlicky nut glue this is very savory and not at all sweet all right we have a little bit of natural sweetness coming from the walnuts but that's about it which is why by the way that little bit of honey in our pan sauce works so well and maybe the most impressive compliment I can give this is that at no time while I was eating this was I thinking this is boneless skinless chicken breast okay it never occurred to me since this really does eat like something off the bone covered in fatty skin so to summarize I love everything about this technique which is why I really do hope you give it a try soon so head over to food wishes comm for all the ingredient amounts of more pho as usual and as always enjoy you

Source: Youtube

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