Walnut and Lime Crusted Chicken Recipe
The combination of health and taste often seems hard to find in a single dish. Here is a recipe to deliver both the qualities in a single package to your dinner table ‘Walnut & Lime Chicken’. Walnuts make the crispy crust in contrast to the tender chicken and lime adds that much needed zing to the chicken. This recipe can be tailored into many varieties with different type of nuts. Serve this with your favorite dipping sauce or prepare one with an extra batch of limes and you are good to go.
Preparation time: 10 minutes
Cooking time: 45 minutes
4 boneless and skinless chicken breasts
Salt to taste
½ teaspoon freshly ground black pepper
1 teaspoon lime zest
½ cup finely chopped walnuts
½ teaspoon garlic powder
3 tablespoons of lime juice (freshly squeezed)
3 tablespoons melted butter (unsalted)
½ teaspoon crushed red pepper flakes
Preheat the oven to 350 degrees F. Line a baking sheet with foil and coat with cooking spray.
Rinse chicken breasts under running water; using paper towels to dry off the excess.
Wrap a chicken breast loosely in a wax paper or plastic wrap. Take a meat mallet; Pound lightly with the flat side of meat mallet to ¼ inch thickness. Repeat the process for all the pieces. Season it with ½ teaspoon of black pepper and salt.
Add 3 tablespoons of lime juice and 3 tablespoons of melted butter to a medium bowl; whisk for 30 seconds till smooth.
Take finely chopped walnuts in a large bowl along with 1 teaspoon lime zest, ½ teaspoon garlic powder, ½ teaspoon crushed red pepper flakes; combine the ingredients well.
Working with one at a time, dip chicken breasts in lime mixture; let excess drip off the chicken; now dredge the piece in walnut mixture. Lightly press the mixture into pieces using back side of a wooden spatula and make sure to coat on all sides; repeat the process for remaining breasts.
Arrange walnut coated chicken breasts on the prepared baking sheet; bake at 350 degrees F for 40-45 minutes until chicken cooks completely.
Take the tray out of oven when chicken is done; transfer to a serving platter; garnish with a tablespoon of thinly sliced fresh parsley leaves if you like; serve hot with roasted potatoes, accompanied by a green salad.
Notes & Tips:
Instead of baking it as a whole breast cut into tenders.
Any part of the chicken can be used for this recipe.
Increase quantities of lime zest and lime juice if you are a citrusy flavor fan.
If walnut mixture doesn’t stick to the chicken, use a food processor to even out the mixture a bit.
If you want intense lime flavor add a teaspoon lime peel instead of zest.
Baking time varies according to the thickness of the chicken.
You can use olive oil instead of melted butter.