Walnut Crusted Chicken Breast – Food Wishes

Walnut Crusted Chicken Breast – Food Wishes

hello this is chef john from food wishes
comma with walnut crusted chicken that’s right i love any technique that makes me
forget I’m eating boneless skinless chicken breasts in crusty knit with nuts
is one of those techniques except these type of recipes usually have two big
problems one is they’re almost always too sweet and also as soon as you cut in
all the nuts fall off the surface and instead of it not crusts you end up with
a nut crumble but with the method I’m about to show you we’ve addressed both
those problems with the same solution so with that let’s go ahead and get started
with what I’m calling the nut glue which we’ll start with a whole bunch of
freshly crushed garlic and as any prep cook will tell you as it dries there is
very few things as sticky as garlic and then to that we will add some Dijon
mustard for some acidity and tankiness and then last but not least some freshly
picked and lightly chopped thyme leaves and once that’s in we’ll go ahead and
give the sister and I love the time here because it’s kind of citrusy and very
subtly resonance which i think is gonna pair perfectly with the richness of the
walnuts but of course if you want to use another herb go ahead
I mean you are for all the Lucy Liu of your nut glue oh and speaking of
killbill if you’re gonna make this for guests make sure none of them have a
tree nut allergy since that will definitely put a damper on things but
anyway we’ll go ahead and mix that up and set it aside while we move on to
prep our chicken breasts and by prep I simply mean generously season on both
sides and today I’ll be using a mixture of kosher salt freshly ground black
pepper and cayenne Owen as you might have noticed these chicken breasts did
not have the Flay’s or tenderloins attached which really doesn’t make that
big of a difference except if yours do it’s gonna take a little longer to cook
and actually prefer it that way but this will work fine with or without sure if
you wanted to you could just season the nut glue but I think by seasoning the
meat directly we have a little more control and a better feel for how much
we’re putting on and that’s it one season we’ll go ahead and spread over
our mustard and garlic mixture and if I wasn’t filming this I probably would
have used my hands to smear this over but the spoon is fine as long as you get
full coverage okay so make sure you spread that all over at which point
we’re going to go ahead and pop that the fridge until we’re ready to use it
and by the way you could do this stop hours ahead if you want or even
overnight probably even though I’ve never tried that and then the only other
thing we’re gonna have to do here is chop some walnuts and for that today
I’ll be using something called a Mezzaluna which in case you’re wondering
translates to half Luna and while this is not really any faster and actually
probably a little bit slower than doing it with a knife it does look a lot
cooler plus since both hands are on the knife
that leaves exactly zero hands to get cut oh and if you’re thinking Nigella
Lawson uses that too a lot yes she does which is where I saw for
the first time and for the record she was a big and very early inspiration for
me doing the show but anyway one way or another we’re gonna chop those nuts
fairly fine and then once that’s been completed we can go ahead and pull our
chicken out of the fridge and begin to walnut the surface pressing very firmly
as we do and it’s not just like we’re tossing on one handful and padding and
that’s it all right we’re tossing some on we’re
patting them down we’re tossing more on we’re patting them down all right doing
that to both sides of course and not just the surfaces we’ve got to make sure
we get the sides as well and I have no idea why I’m using such a small plate
here since I didn’t want this to appear harder than it is but anyway we will
coat those generously on both sides and even though at this point it might not
seem like those are stuck on very well and that they might easily fall off as
you’ll see they won’t because as our mustard and garlic nut glue dries it
actually gets really sticky and it’s gonna hold on to our nuts very firmly if
that is we give it enough time to dry which is why once these chicken breasts
get coated very generously on both sides we’re gonna transfer this back into the
fridge uncovered for at least an hour okay try to give it two or three hours
if you can and that is what’s going to give our glue enough time to work
properly so I did pop mine in the fridge for about an hour and a half at which
point we can go ahead and pull them out and pan them up and before we transfer
those in we do want a generous drizzling of olive oil in the bottom oh and if you
have leftover not you don’t have to throw them away you can actually use
them to garnish a salad but you do need to roast them first
since they’ve been touching raw chicken so if you are gonna use them make sure
you cook them first and then what we’ll do once those have been placed in is go
ahead and sprinkle a little bit of salt over the top as well as we will finish
off with a light but thorough drizzling of olive oil and that’s it our walnut
crusted chicken is now ready to transfer into the center of a 375 degree oven for
about 25 minutes or so or until everything is cooked through and our
walnuts are lightly toasted and if everything goes according to plan it
should look a little something like this and then what we’re gonna want to do as
soon as these come out is transfer those onto a plate to rest for about five
minutes while we use our pan to make a pan sauce which as you may know are
exactly where pan sauces are made so what we’ll do is place that over high
heat and we’ll add a little bit of chicken stock or broth or if times are
tough a little bit of water as well as a spoon to Dijon and then just a little
touch of honey for some sweetness to balance out the sharpness of the mustard
and we will go ahead and stir that all together and then bring it up to a boil
on high heat of course being very careful not to burn ourselves on the
handle since this came right out of the oven okay so make sure you keep a towel
in your hand and or on the handle and then all we’re going to do is let this
boil for a few minutes until it roughly reduces by about half and that’s it
we’re gonna be left with a very nice pan sauce or jus to serve with our walnut
crusted chicken breast and by the way I went ahead and strain mine because I
have to take some pictures but you really don’t need to but either way
we’ll go ahead and spoon that around or on our chicken or both and that’s it our
walnut crusted chicken with honey mustard pan sauce is ready to enjoy so
let me grab a fork and knife and dig in and yes once again I’ve somehow managed
to have the smaller skinnier end and so the beautiful fat end facing the light
so I’ll be starting with that but you know what it did not matter because that
my friends was just an amazingly delicious bite of food okay above and
beyond it’s great taste and texture that crust really helps keep the chicken
moist even if you happen to maybe cook it a little too much like for example
the suggested FDA internal temp of 165 even if you cook it that fire this will
still be beautifully moist and juicy and as far as the taste goes like I said
earlier these recipes tend to be very very sweet but thanks to our mustard
garlicky nut glue this is very savory and not at all sweet all right we have a
little bit of natural sweetness coming from the walnuts but that’s about it
which is why by the way that little bit of honey in our pan sauce works so well
and maybe the most impressive compliment I can give this is that at no time while
I was eating this was I thinking this is boneless skinless chicken breast
okay it never occurred to me since this really does eat like something off the
bone covered in fatty skin so to summarize I love everything about this
technique which is why I really do hope you give it a try soon so head over to
food wishes comm for all the ingredient amounts of more pho as usual and as
always enjoy you


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    Gregg Gates

    I have no idea where he found such a tiny pizza cutter to chop those walnuts. Continuing the tradition from back when the world's smallest wooden spoon was a thing?

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    Randi Hinkle

    Chef John what do you have against the boneless skinless chicken breast? I know it's your least favorite cut of meat, but it has feelings too! 🙃

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    Angry Panda

    Me and my Mom love your videos Chef John. It’s always fun to cook dinner for my family and give her a break from cooking, and surprise them with one of your recipes

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    Palace Of Wisdom

    First you display a pair of chicken breasts, then you talk about Lucy Liu and Nigella Lawson. Are you trying to get us all into trouble?

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    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 suspicious
    And suspicions proved to be right.


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    Taco Belle

    I've made walnut chicken before and I added parmesan cheese and some almond flour to the nut crust and it was soooo good. I ate it with some mashed cauliflour.

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    Custom Coin Rings USA

    5:06 You use a pan to make a pan sauce?
    Question: Is it called Chinese food in China, or do they just call it "food" since we don't call them "American hamburgers", just "burgers"?

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    Zak Lloyd

    Nice video. Sadly we don't have walnuts here but we are the Cashew kingdom of the world. I wonder if that would work or whether they'd burn?
    Only one way to find out I guess.

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    CD 1

    Tart raspberry jam under that chicken…. Oooohhhhh yeaaaah!!!!!

    Pecans mixed in is good, also…. And I love Nigella Lawson… She had me with the midnight raid on a 3 layer chocolate cake!!

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    J W

    This video has a pair of breasts, instructions on how to hold nuts to the breasts firmly and references to Nigella Lawson and Lucy Liu. And then there is Chef John's mustache. In the end ENNNNNJOOOYYY!!!!

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    Randy Saunders

    This looks great, but 1 1/2 cups of walnuts is a lot of calories. It's almost as many calories as the chicken. Could this "glue" work with a smaller amount if it were chopped finer?

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    Embar Blaze

    A mezzluna is perhaps the best knife to cut a sandwich with, maintains structural integrity better than a traditional knife

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    Music Director

    I made your lasagna for Mother’s 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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    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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    Oh, wow, this actually looks like something I could make, as long as I was able to get past the fact that I hate touching raw meat because it feels weird.

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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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    Chef John, I had almond encrusted tilapia at a restaurant once and I haven't been able to remake it. Do you think you could take a shot? It was amazing.

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    Man I wouldn't want to be the unfortunate fool that decided to not use a pan to make a pan sauce..I'd mostly think they end up in jail…hard labour too !

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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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