Walnut Crusted Chicken Breast – Food Wishes

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

100 comments

  1. I'm gonna have to try this one. It's sorta like when you make fried chicken. Put the coated chicken pieces on a wooden cutting board to rest until the coating looks evenly damp. THEN the coating will stick well. Same thing here with the mustard/garlic coating…moisture!

  2. I have never cooked boneless skinless chicken breast before. I never believed they could possibly taste good… until I tried Chef John's garlic breadcrumb chicken recipe. I even did the exact same thing with chicken thigh for comparison, and I must say they were equally as good. It was a revelation that breast can taste good when cooked well. Now that I'm a breast believer, I will definitely be trying this one out.

  3. He said walnut(s) 9 times, nut(s) 8 times, and nut glue only 5 times, so yes, there were a lot of missed opportunities to say nut glue .

  4. How come we don't see your face? You should have your own show on Kitchen 24/7 , I would watch it everyday. Cheers, from Amsterdam!

  5. Chef John, look up the recipe for fesenjoon it’s a Persian dish similar to this but it’s cooked in pomegranate molasses. I had it once in my life it was Devine

  6. If you like walnuts and chicken, take a look at the Georgian dish satsivi. A stew of chicken in a sauce of walnuts, garlic, and chicken stock.

    "Nut glue" probably means #demonitised.

  7. I’m glad to see a new cooking video! Seems like a lot of baking videos from you lately, which is fine if your into that sort of thing. But I like learning “add to my repertoire of meals” recipes more than special occasion dishes.

  8. I did a similar thing a few weeks ago: roasted chicken thighs, and several minutes before they were ready, I added amaretto and crushed cashew. I was expecting some burning where the amaretto was but didn't happen. overall great though.

  9. Ah, Nigella. I loved her show on the food network. Great food, simply explained & expertly presented. I can see where you get the inspiration

  10. Hey Chef, greetings from the land down under. What a wonderful recipe. Added baby honey carrots. So memorable wow . Thanks Russ.

  11. I reported the video for sexual content. All the nut crunching and nut gluing and the shot of the food at the end, it definitely needs to be reported.

  12. How is this dish on the sweet side! With all the walnut, mustard and oliv oil? Okay I get it he added honey to it but it can't make any difference!

  13. Made this with cashews instead of walnuts due to my walnut allergy.
    I browned the cashews in butter first, then cooled them down, then patted them on the chicken.
    yumm.

  14. Looks like a winner! One thing, though: have you tried this with walnuts chopped smaller than we see here? If so, what made you go larger on the particle size?

  15. Nigella was using the mezzaluna because she was selling her own brand

    Like you I too fell for her charms & bought one & found it…….useless

  16. Ohhhh, gads !!! I just found this channel. I feel like I’ve missed so much of life and food……… Thank God I’m home now.

  17. Sorry but this recipe was bad, soggy chicken runny sauce, why do all you youtube chefs make dinner for only 2 people, how many families out there only have 2 people in it. Figure out how to make enough for 5 or 6 not 2.

  18. That man said if times are tough use water I’m weak I can’t tell you how many times I’ve had to compromise and use water

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