Walnut Crusted Chicken with a Warm Apple Cranberry Relish Recipe

"This is a quick cooking, and easy prepared dish. A crusted baked chicken breast, topped with a warm fruit relish. Perfect to serve over a bed of a wild/white rice blend; and sauteed green beans. A great weeknight dinner; but definitely elegant enough to entertain with. Personally, I think that this dish is a beautiful Fall and Holiday recipe. Even though this calls for 4 chicken breasts. You can slice each beast; and serve family style; so, you can easily serve up to 6 people. My g/f originally sent me this. It was a bit different; so, we both sort of "doctored" it up - to our tastes. She likes to use pears rather than apples, which also work just as well; or, you could use a mix."

Step by Step Method

Step 1

Chicken ... First, you need to remove the chicken from the refrigerator to take the chill off. Flatten - I don't want to completely flatten these out; however, I do like to pound them out a bit, to make them even in thickness. This allows the chicken to cook evenly. You can do this between 2 pieces of plastic wrap or wax paper. It is not necessary, it is just something I prefer to do. Then, pat the chicken dry (using a paper towel); and, season the chicken with plenty of salt and pepper on both sides.

Step 2

Coating ... Add the walnuts to the food processor, and pulse to grind, just a couple of times. Then, add the thyme and panko crumbs, and pulse a couple more times. You just want a nice fine grind. Add the mix to a shallow dish.

Step 3

Egg Mixture ... Add the egg, mustard, and honey to a shallow dish and mix well. This is the 'glue' for your chicken.

Step 4

Coating the Chicken ... Dredge the chicken in the egg mixture, and then the walnut bread crumbs. Making sure to press the chicken into the crumb mixture. Add the chicken to a sheet pan, lined with foil or parchment paper (for easy clean up).

Step 5

TIP: Before baking the chicken, spray the chicken with a non-stick spray or olive oil (using an atomizer). This will help the top coating to crisp up, and get golden brown. This is optional, but I prefer to do this.

Step 6

Bake ... Cook the chicken in a 350 degree oven, middle shelf, for 25-35 minutes, until golden brown. The cooking time can vary depending on the thickness of the breasts. You want the temperature between 160-165, if you aren't sure. Use a meat thermometer. Ideal temperature is 165, but the temperature will rise a bit as it sets. I usually take mine out, just a bit over 160; but, I do let the chicken rest a good 10 minutes, covered with foil. 165 is considered safe. Remove the chicken to a serving platter; and, cover with foil as you prepare the relish.

Step 7

Warm Apple Cranberry Relish ... Add the butter to a small saute pan, and bring to medium heat. Add the apples, cranberries, scallions, salt, and pepper; and cook just a minute to combine all the ingredients. Add 1 tablespoon of the white wine, and continue to cook another 3-4 minutes on medium low heat, until the apples are just tender; you don't want them 'mushy.' Then, add the honey, and toss to combine.

Step 8

Serve and ENJOY! ... Simply top the chicken with the warm fruit salsa. It is easy and delicious. I love to serve this with a wild/white rice blend, and sauteed green beans.