Tuesday, August 9, 2011

Walnut-Crusted Chicken with Honey Mustard Sauce

There is a perfectly valid reason I haven't been posting this summer.  I can't cook.   Literally, I can't.  Every recipe I have tried this summer has been a pretty much major FAIL across the board.  I tell no lies.  I am stuck in a rut.  I have always understood and accepted the fact that I can bake, but this doesn't mean I can cook.  Most people think they are synonymous with each other, but no they are most definitely NOT.  I decided to revert back to my old recipes that I knew worked well and I rediscovered this one.

In other news it is back to school time.  I love back to school season.  It is so hopeful, and full of excitement for thing to come.  It is a time for learning, growing, and making friends...not to mention it brings cooler weather and more cookie sales for me. : )  My three youngest siblings are busy prepping for their return to college and then boarding school, I envy them as they ready for a new school year.  Never thought I would ever say those words, and technically I am not saying them...just typing them. : )  I do miss school though, and have often thought about becoming one of those perpetual students...but then I remember the whole "Homework" issue and quickly change my fickle mind.

Walnut-Crusted Chicken Breasts with Honey Mustard Sauce
Serves 4 adapted from Martha Stewart


2 slices whole-wheat bread, dried (or toasted)
1/3 cup walnuts...or if you don't have walnuts, pecans will work fine
2 tablespoons Parmesan cheese, freshly grated
Coarse salt and ground pepper
1 large egg white
4 chicken breast halves, boneless and skinless (6 to 8 ounces each), pounded thin
1 tablespoon oil…grape seed, vegetable, or canola

Honey mustard dipping sauce (stir in bowl and serve with chicken)
1/2 cup sour cream, or ¼ cup sour cream and ¼ cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon honey


Preheat oven to 425 degrees. In a food processor, combine bread, walnuts, and Parmesan; season with salt and pepper. Process until fine breadcrumbs form. Transfer to a shallow bowl. In another shallow bowl, beat egg white until frothy. Place each chicken breast in between two pieces of plastic wrap and pound until thin...don't pound too much that they fall apart.  Season chicken with salt and pepper. Dip each breast into egg white, letting excess drip off, and then into crumb mixture, pressing to adhere. In a large nonstick ovenproof skillet heat oil over medium heat. Add chicken and cook until lightly browned on each side, 1 to 3 minutes. Put skillet or additional pan in oven. Bake until chicken is golden brown and cooked through, 8 to 12 minutes.


  1. Hooray for a success! I hate when there are multiple failures in a row. :( Hopefully you have broken that streak!

  2. Baking and cookin are so different! This recipe looks fabulous and has been saved. :)

  3. I had to do a double take on the title of this one...I thought I was coming upon a desert recipe, then I saw the picture and thought...that's not right. Oh, chicken and mustard...OH! that's just right. I've gotto sub out those walnuts somehow, but that doesn't change my interest.