Walnut Crusted Chicken Breast
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Date: 2019-09-18
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Comments and reviews: 10
Gage Smith
There was an old lady who lived in a shoe, With chicken boobs bout to expire. She slathered her breasts in a sticky nut glue; The results were dastardly dire. While the chicken was moist, soft, and delicious, And the nut glue provided a bite-The origins of the glue were suspiciousAnd suspicions proved to be right. Sorry.
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There was an old lady who lived in a shoe, With chicken boobs bout to expire. She slathered her breasts in a sticky nut glue; The results were dastardly dire. While the chicken was moist, soft, and delicious, And the nut glue provided a bite-The origins of the glue were suspiciousAnd suspicions proved to be right. Sorry.
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fealubryne
I'm so glad I'm not the only one who prefers just about anything to a boneless, skinless chicken breast. My family all thinks I'm weird and picky. Not my fault I'm not fond of dry, bland, boring chicken. That said, this doesn't look dry, bland, or boring and I'm eager to give it a try
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I'm so glad I'm not the only one who prefers just about anything to a boneless, skinless chicken breast. My family all thinks I'm weird and picky. Not my fault I'm not fond of dry, bland, boring chicken. That said, this doesn't look dry, bland, or boring and I'm eager to give it a try
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Music Director
I made your lasagna for Mothers Day last year and purchased fresh ricotta and real Parmesan from Italy and a marinara sauce from Italy. had rave reviews My lasagna in the past was bland but now you are my hero. thank you I love your recipes
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I made your lasagna for Mothers Day last year and purchased fresh ricotta and real Parmesan from Italy and a marinara sauce from Italy. had rave reviews My lasagna in the past was bland but now you are my hero. thank you I love your recipes
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Max Noerenberg
was that a re-upload. somehow I got the impression that you already did a walnut crusted chicken ( or maybe it was a beef steak? ) Love that you chopped those nuts quite coarse and not that fine like flour. gives it a bit of a bite
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was that a re-upload. somehow I got the impression that you already did a walnut crusted chicken ( or maybe it was a beef steak? ) Love that you chopped those nuts quite coarse and not that fine like flour. gives it a bit of a bite
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Wired Lain
I have all ingredients besides the chicken at home: ) This is going to be tasty. Never made a sauce with wallnuts. Coating something with nuts always resulted in a crumbled mess. Didn't know garlic could be used as a glue.
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I have all ingredients besides the chicken at home: ) This is going to be tasty. Never made a sauce with wallnuts. Coating something with nuts always resulted in a crumbled mess. Didn't know garlic could be used as a glue.
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Christopher Andrews
Chef John, you say that 165f is a little too much - what temperature would you recommend for boneless skinless chicken breast? 160f? 155f? Inquiring minds who are sick of overdone breasts want to know.
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Chef John, you say that 165f is a little too much - what temperature would you recommend for boneless skinless chicken breast? 160f? 155f? Inquiring minds who are sick of overdone breasts want to know.
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matt fluorr
lucky evening is mine, 10 minutes after this video posts, 47 comments and chef john has still managed the voice. chick - meh but we all know it sells. thank you internet wizzard before allrec. party on
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lucky evening is mine, 10 minutes after this video posts, 47 comments and chef john has still managed the voice. chick - meh but we all know it sells. thank you internet wizzard before allrec. party on
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John G
I wonder if beaten egg whites would make a good glue for the walnuts (and I might also suggest pistachio nuts as an alternative and use pomegranite molasses in the pan sauce instead of mustard and honey?
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I wonder if beaten egg whites would make a good glue for the walnuts (and I might also suggest pistachio nuts as an alternative and use pomegranite molasses in the pan sauce instead of mustard and honey?
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Vee Cee
Aside from all of the very funny, very cute comments (I shall restrain myself, sigh, this is a really lovely recipe that can be prepped in advance and then just popped into the oven. Thanks Chef John
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Aside from all of the very funny, very cute comments (I shall restrain myself, sigh, this is a really lovely recipe that can be prepped in advance and then just popped into the oven. Thanks Chef John
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Ace Lightning
I don't have a tree nut allergy; I have a garlic allergy. Is there anything besides garlic that is sticky enough to hold chopped nuts onto raw chicken? And would some other kind of nuts work?
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I don't have a tree nut allergy; I have a garlic allergy. Is there anything besides garlic that is sticky enough to hold chopped nuts onto raw chicken? And would some other kind of nuts work?
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