Walnut and Herb Crusted Chicken

Diamond

¾ cup finely diced walnuts

¼ cup plain bread crumbs

2 tablespoons flour

1 ½ teaspoons dry basil leaves

¾ teaspoon dry rosemary leaves

½ teaspoon salt

1 egg

2 ½ pounds chicken pieces (skinless)

In a shallow dish, combine walnuts, bread crumbs, flour, basil, rosemary, and salt. In another shallow dish, lightly beat egg. Roll chicken in egg, then in walnut mixture. 

Let me admit first of all that I was lazy and in a hurry, so I didn't "finely dice" the walnut pieces I used. This was to the detriment of the overall recipe. Please do take the time to make the nuts as tiny as you can.

Bake 40-45 minutes at 350F until crust is browned, or until chicken is done.

See? They just made this weird blob on the top instead of really crusting the chicken.

Ready for dinner!

My Rating: 3/5 "The chicken gets nice and moist, so that's a huge plus. (I know the recipe said skinless chicken, but I left the skin on mine to seal in the moisture. Dry chicken and walnuts didn't sound like a very appetizing dinner.) The hangup with this, though, is that it doesn't have a ton of flavor. Using dry herbs doesn't have much effect, and while the walnuts are pleasant they don't pack much pizzazz. That said, if you're a bland food kind of person (and there's no shame there - a lot of people are), this might be just the thing for you."