Walnut Encrusted Roasted Chicken Breasts

Tender, marinated chicken breasts roasted in a savory, crunchy crust. If you like, serve with fingerling or new potatoes and fresh brussels sprouts, roasted in the same oven with the chicken (directions follow). This halves and doubles easily.




4 boneless, skinless chicken breasts Marinade: ½ cup plain lowfat yogurt ¼ cup ranch dressing 2 tablespoons fresh lemon juice 2 tablespoons apple cider vinegar Crust Coating: 1 cup shelled walnut halves or pieces 4 slices white bread 2 tablespoons brown sugar, packed 1 tablespoon dried marjoram 1 teaspoon onion powder 1 teaspoon kosher salt ½ teaspoon cracked black pepper ½ teaspoon garlic powder ¼ teaspoon dried rosemary 2 tablespoons extra virgin olive oil 2 tablespoons butter Non-stick spray OPTIONAL - Roasted vegetables: 2 pounds fingerling or new potatoes 2 pounds fresh brussels sprouts 1 small sweet onion 1 tablespoon water 4 cloves garlic, peeled and chopped 6 tablespoons extra virgin olive oil 1 tablespoon dried rosemary 1 teaspoon kosher salt ½ teaspoon dried marjoram Non-stick spray

Nutritional information

No nutrition information available


Marinating the chicken: Pound chicken breasts to approximately ¾ inches thick. Set aside. In a gallon-sized zipper-topped plastic bag, put all marinade ingredients. Press the air out of bag and seal it. Mix marinade by squeezing sealed bag. Add pounded chicken breasts to bag, press out air and seal. Rub chicken breasts inside bag until evenly coated with marinade. Place bag on plate and refrigerate. Marinate chicken breasts for at least 1 hour, or up to 24 hours. Preparing the crust coating mixture: Insert metal blade in Cuisinart Food Processor, and place walnuts in work bowl. Pulse just until nuts are very coarsely chopped. Tear bread into bite sized pieces and add to work bowl. Add remainder of crust coating ingredients. Pulse processor just until bread is in small shreds and crust coating is thoroughly mixed. Transfer crust coating to a gallon-sized zip-top plastic bag. Hold at room-temperature until ready to prepare Walnut Encrusted Chicken. Preparing the Walnut Encrusted Chicken: Heat oven to 350 degrees. Line roasting pan with foil. Place wire rack in pan and spray with non-stick spray. Remove chicken breasts from marinade (they will be liberally coated with marinade mixture). One at a time, drop chicken breasts into bag of crust coating mixture. Seal bag and shake to coat each chicken piece. Place coated chicken on wire rack so that none touch each other. In a small bowl, heat butter and olive oil on medium setting for 1 minute, or until butter is nearly melted. Stir to mix. Drizzle over chicken pieces. Roast for 30 minutes. Preparing optional roasted vegetables: Heat oven to 350 degrees. Line roasting pan with foil. Spray with non-stick spray. Set aside. Wash and trim away bottoms of brussels sprouts and any bruised spots on potatoes. Cut potatoes into pieces (if necessary) approximately same size as brussels sprouts. Peel and thinly slice onion. Cut onion slices in half. Place wet vegetables into sealed microwave-safe container with 1 tablespoon water. Microwave on high setting for 10 minutes, or until potatoes and sprouts are al-dente. Drain any liquid. In a gallon-sized zip-top plastic bag, place olive oil and seasonings. Seal and squeeze bag to mix. Add vegetables to bag and seal. Shake to thoroughly coat vegetables in olive oil and seasonings. Pour vegetables into prepared roasting pan. Roast for 30 minutes along with Walnut Encrusted Chicken.