I didn't think so.
One initially thinks of breaded chicken to be fatty and greasy and bad for you. That's why you've got to start making things at home. You control it all. Light and healthy sure. Lip-smacking greasy, why not.
Now, I'm not claiming to be any sort of nutritionist by any means, but this has got to be a lighter version of 'fried' chicken. Using panko crumbs mixed with walnuts and baking this, it's definitely the healthier way to go. I prefer the middle road here and I quickly pan fry my chicken in just a couple tablespoons of EVOO until lightly browned (about 2 minutes on each side), then place them in the oven until cooked through. I really think this helps seal in all of the moisture of the chicken, guaranteeing crispy and juicy breasts.
Walnut Crusted Chicken
by Kacey's Kitchen
- 4 boneless, skinless chicken breasts
- 1/2 cup panko crumbs (more or less depending on the size of the chicken)
- 1/2 cup finely crushed walnuts
- 1 tsp. garlic powder
- 2 tsp. dried parsley
- 1 tsp. crushed red pepper (optional)
- 2 eggs
- splash of milk
- 1 cup flour
- salt & pepper
- 2 tbsp EVOO
- Preheat oven to 400 degrees.
- Place flour in one plate or bowl (use paper for easy cleanup).
- Beat eggs with splash of milk and place in another bowl.
- Combine Panko crumbs, walnuts, garlic, parsley, and crushed red pepper. Place on a plate.
- Season chicken with salt and pepper. Coat completely in flour. Dip in egg mixture, draining any excess egg. Coat egged chicken with Panko walnut mix. Set aside and repeat with remaining chicken breasts.
- In large skillet, heat EVOO over medium high heat. Heat chicken breasts for about 2 minutes on each side, until lightly golden brown.
- Place chicken on tin foil lined baking sheet, bake for 10 - 15 minutes until no longer pink.