Tuesday, December 23, 2014

Paleo Rosemary & Walnut-Crusted Chicken


My kids love having "salad bar" dinners; I always come up with some sort of protein to go along with a huge spread of different fixings and vegetables. I often turn to some version of grain-free chicken fingers/tenders, and I was really pleased with how these turned out.

I love rosemary paired with nuts, so was intrigued by the Cooking Light recipe that I adapted here. The one thing I would suggest would be to either really crush or even run your walnuts through a food processor/blender before using them in the coating. I had a lot of bigger walnut pieces that just didn't adhere to the meat.

The nutritional yeast adds a sort of cheesy flavor in lieu of Parmesan cheese, but you can omit it if it's not your thing.


Paleo Rosemary & Walnut-Crusted Chicken
adapted from Cooking Light 

1/4 cup coconut milk
2 tbs. Dijon mustard
1 lb. chicken breast, cut into tenders
1/3 cup almond meal
1/3 cup chopped raw walnuts
1 tbs. nutritional yeast
1 tsp. minced fresh rosemary
salt & pepper

Preheat oven to 425.

Combine milk and mustard in a zip-top bag. Add chicken and seal, shaking a bit to coat chicken.

Heat a small skillet over medium-low heat. Add almond meal to pan and cook for 3 minutes or until beginning to turn golden.

Remove almond meal from heat and put in a shallow dish. Add chopped nuts, yeast, rosemary and salt and pepper.

Remove chicken from milk mixture and discard the bag and excess milk. Dredge chicken in nuts mixture.

Place a wire baking rack on a cookie sheet covered with foil. Place coated tenders on rack and bake for 13-15 minutes or until chicken is cooked through.

2 comments:

  1. This recipe is a beaut - rosemary & walnuts is a great flavour combo! And they are totally ingredients you'd have leftover at Christmas. Hope you're having a good one!

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    1. Thanks & hope you had a great holiday as well!

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