Packed with omega-3 fatty acids, walnuts add richness to this light breading; the coating keeps the chicken moist. For longer shelf life, store nuts in the freezer.A lesser known fact about these acids can have positive effects on inflammatory skin diseases such as eczema and psoriasis . The fatty acids also help the skin promote collagen, improving firmness and elasticity. Persian walnut, Black walnut and Butternut walnut are jam-packed with vitamin E and C too, so try to get these if possible at your local market.Bon Appetite!Prep: 20 minutes
Total: 35 minutes
- 2 slices whole-wheat bread, dried
- 1/3 cup walnuts
- 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)
- 1 tablespoon grapeseed oil
- Lemon slices, for serving
- Seasonal green salad
- 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.
- 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, 1 to 3 minutes. Carefully turn chicken over and put skillet in oven. Bake until chicken is golden brown and cooked through, 8 to 12 minutes.
- Serve chicken with lemon slices and green salad.