Walnut Rosemary Crusted Chicken (serves 2)
Inspired by a recipe found here.
We had extra walnuts from a recipe Bryan made recently. We also had extra rosemary. Being a novice in the kitchen, I’m not too sure of the shelf-life of half-used things like that, so I like to be on the safe side and use them sooner than later. While I was foodbuzzing, I found this recipe and realized that it is a triple threat: it tastes delicious, uses our surplus of random ingredients, and is low-carb and gluten free. I altered the amount of chicken used, but kept the walnut rub the same. Excuse me if you disagree, but I don’t think you could ever have enough crust in a crusted chicken!
- 1 large boneless, skinless chicken breast, halved
- 2 tbsp. salt
- 1/2 cup walnuts, ground fine
- 2 tbsp fresh rosemary, chopped
- 2 tsp. minced garlic
- 2 tbsp. olive oil
- salt and pepper
To brine the chicken, fill a large bowl with cold water and stir in kosher salt until mostly dissolved. Place chicken in bowl and chill in refrigerator about 1 hour.
Preheat oven to 350F and lightly grease a glass or ceramic baking pan (13×9 inches).
In a small bowl, whisk together walnuts, rosemary and garlic. Remove chicken from brine and pat dry with paper towel. Place chicken in single layer in prepared pan and cover each breast in walnut mixture, pressing to adhere. Drizzle with walnut oil and sprinkle with salt and pepper to taste.
Bake until light golden brown and chicken is cooked through, about 30 minutes.