We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Meat and poultry
- Cuts of chicken
- Chicken breast
- Pan fried chicken breasts
Strips of chicken breast are dipped in egg, then coated in a mixture of flour, tarragon and walnuts, before being pan-fried until crispy. These chicken strips are fantastic for party nibbles and general snacking.
28 people made this
- 1 egg
- 125ml milk
- 60g walnuts, finely chopped
- 100g plain flour
- 1 tablespoon dried tarragon
- salt, to taste
- 450g boneless, skinless chicken breast, cut into thin strips
- 55g unsalted butter
- 125ml vegetable oil
MethodPrep:15min ›Cook:10min ›Ready in:25min
- Beat the egg together with the milk in a shallow bowl. Combine the walnuts, flour, tarragon and salt in a second shallow bowl. Dip the chicken strips first into the egg mixture, then into the flour mixture, coating evenly and place on a plate.
- Melt the butter with the oil in a large frying pan over medium-high heat. Fry the chicken in small batches in the butter mixture until the coating is browned and crispy, about 5 minutes. Test one to be sure it is cooked through. Chicken should be no longer pink and juices run clear. Drain on kitchen towels.
Reviews & ratingsAverage global rating:(31)
Reviews in English (23)
Really quick and really easy! To try and make the recipe a little healthier, I used only the egg white and skim milk. I also put in more a little more walnut and went light on the flour (to cut carbs and up the protein) And finally I omitted the butter and just used olive oil. I really just love how crisp the breading gets and how juicy the chicken stays!-22 Sep 2007
my review is only 3, dredged in seasoned flour first then egg wash then in pecan crumbs and panko, pecan was to large needs to be fine crumbs otherwise was great, the original recipe was a 5 except should dredge in flour fie=rst , it makes the rest stick better-24 Dec 2010
by Janel Marie
This is my new FAVORITE chicken recipe! I made my tenders very thin and used a bladed-meat tenderizer, because I am very particular about my chicken consistency. I made the mistake of not chopping the walnuts small enough, which made breading a bit messy. Next time I'll fine-chop my walnuts and this recipe will be absolutely superb. Thanks!-28 Jun 2008
This signature dish is a true one-pan wonder. Good enough to serve at a dinner party!
4 x 125 g (4oz) chicken breasts, cut into bite-size pieces
(9oz) chestnut mushrooms, sliced
Put the chicken into a bowl and sprinkle over the flour and some seasoning. Mix together. Heat half of the oil in a large frying pan over medium-high heat. Brown the chicken for 5min until golden - do this in batches if necessary to stop the chicken from sweating. Remove from pan and set aside.
Add the remaining oil to the pan and fry the mushrooms for 3-5min until nearly cooked through. Return chicken and any juices to the pan. Pour over the wine and simmer for 2min, then stir in the crème fraîche, mustard and most of the tarragon. Bring to the boil and simmer for 5min or until chicken is cooked through.
Stir in the spinach and check the seasoning. Sprinkle over the remaining tarragon and serve immediately with crusty bread to mop up the juices.
Like this? You'll love.
Complete recipe but don&rsquot sprinkle with tarragon. Cool, transfer to a freezer-safe container or bag and freeze for up to 1 month. To serve, defrost in fridge and reheat in a pan until piping hot. Complete recipe.
Tell Me About this Walnut Crusted Chicken
- Texture: Served warm out of the oven, you’ll enjoy crunchy chopped walnuts, tender juicy bites of chicken, and sticky sweet glaze with every delicious mouthful – if you crave texture, this recipe totally delivers. FYI: those browned crispy walnut bits at the bottom of the pan are the best part. Don’t leave them behind!
- Flavor: This is a confidently balanced dish. The beautifully seasoned chicken, the nutty walnuts, and the tangy sweetness of the honey mustard glaze work so well together. The white wine in the chicken marinade adds depth of flavor, but if you’d like to skip the wine, you can replace it with chicken stock. And feel free to replace the walnuts with pecans.
- Ease: This is a recipe for cooks of any skill level. Marinate the chicken, coat it in the nut mixture, and then bake. Serve with a 2 ingredient glaze.
- Time: Set aside about 30 minutes for hands-on prep, plus at least 4 hours to overnight for marinating the chicken.
These chicken tenders are a great make ahead meal and it's easy to freeze them for a future meal. Once you have breaded all the chicken, place it on a parchment paper lined baking sheet and place the chicken tenders in the freezer. Make sure to leave space between each tender. Let them freeze for 2-3 hours until they are frozen solid. At this point, you can move them to a freezer bag or container for future use. When you are ready to cook them, preheat the oven to 375 degrees. Bake the tenders for 20-25 minutes until cooked through.
Coconut flour is a great option if you need a nut-free breading or simply love the flavor or coconut. For the best chicken tenders, mix together half coconut flour and half shredded unsweetened coconut to create the coating. You can add the spices included in the recipe or opt for something different. Coconut flour pairs well with jerk seasoning, blackening season, or simple salt and pepper.
Pre-heat oven to 180C fan forced. Line two baking trays with non-stick parchment. Set aside.
To make the Salsa Verde add all the ingredients into the bowl of a food processor and whizz until almost smooth, you want it still to have bit of texture. Transfer to a serving bowl and chill in the fridge until required.
Remove any excess skin from the chicken breasts and cut into bite-sized strips (about 2cm thick x 10cm or so long, and you will probably get about 10 per breast).
Place buttermilk and egg in a bowl and whisk. Set aside.
To make the coating, whizz bread slices in a food processor into breadcrumbs, add the lemon zest, grated Parmesan and season with a pinch of salt and lots of freshly ground black pepper. Whizz once more to combine. Turn out into a medium-sized mixing bowl.
Coat each chicken strip in the buttermilk then toss liberally in the breadcrumb mixture. Place chicken pieces onto the pre-lined baking sheets, bake in the oven for 25-30 minutes or until chicken is cooked through and coating if golden and crunchy.
- 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.
Cranberry-walnut chicken salad
I often read comments and emails from people who talk about liking or wanting to make a dish but they can’t “because my significant other doesn’t like [insert ingredient]!” I have to admit, I am often perplexed. If they want to eat it, why don’t they just make it anyway?
But then I look at my own cooking repertoire, and I get it. It’s enough of a pain to make one dish some nights after a long day of work, but to make one only one of you wants to eat? There’s no logic in it. So, I shy away from Things Alex Thinks He Doesn’t Like, such as coconut (sigh), tofu (sigh) and well, this.
There is only one chicken salad in the entire world that I like, and my other half? He hates it. Doesn’t like the cranberries, doesn’t like the walnuts and doesn’t know why anyone in their right mind would add such things to an innocent chicken salad. I made it one time three years ago, loved it and had yet to make it since.
But I drew the line last Thursday. At a table full of food I don’t like (lox, whitefish salad, please, just don’t get me started) I insisted that there be one thing I eat. And that it was made the way I think chicken salad should taste–crunchy, sweet and salty, juicy and tangy with no curry or tumeric or any of those ghastly things other people put in theirs. (See, I am as picky as my other half. It’s just that I get the final published word. Ha!)
So, if your ideal salad sounds like my ideal salad, come, pull up a chair, sit down next to me. I made more than enough to go around.
Deb and Alex went to Paris and all I got was this lousy chicken salad! Yes, it’s true. Alex and I have flown the coop this week and are (hopefully) wandering around ancient cobblestone streets in a wine and butter-induced haze. Comment responses will be slow–if at all–this week, but I have fortunately been cooking up enough of a storm that you should never be left without your smitten kitchen fix! We’ll be back before you know it.
Cranberry-Walnut Chicken Salad
Adapted quite loosely from Gourmet
4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 lb) (I like to brine mine first, then poach it in water for 15 to 20 minutes because I am completely neurotic about chicken getting dried out in any way.)
1 cup walnuts, toasted and chopped
1 celery rib, diced into small bits (1 cup)
2 or more tablespoons finely chopped shallot
1 cup dried cranberries
2/3 to 3/4 cup mayonnaise
3 tablespoons tarragon vinegar, if you have it, or champagne or white wine vinegar works well, too
2 tablespoons finely chopped fresh tarragon or herb or your choice
1/2 teaspoon salt
1/2 teaspoon black pepper
Really complicated directions: Toss together all ingredients in a large bowl until combined well.
I like to eat mine on top of chopped Romaine lettuce, or with toasted pocketless pita wedges.
Variations: Are almost endless, but this is particularly good with leftover Thanksgiving turkey and chopped pecans.
Wednesday, April 20, 2011
Spring Rolls for Spring
This was one of those recipes that evolved slowly from inception to realization. Carley made these beautiful spring rolls for our trip to the river, and ever since, I’ve been thinking about making some of my own.
That idea was spurred along after O2 watched Food, Inc. in class and decided that her already lagging meat appreciation had just dwindled to practically nil. Her and her sister were never ones for having large chunks of meat put before them, anyway.
In trying to accommodate her horror over the condition of feedlots and slaughterhouses, I thought I’d pick up some shrimp for dinner. And since those spring rolls were still fresh on my mind, I thought I’d play around with some fillings.
To accompany the rolls, I put together a quinoa with a little dried mango and spices to mirror the filling in the rolls. I also offered up a store-bought sweet chile sauce as well as a quickly concocted peanut sauce… Which turned out to be not so great. The problem was using jarred peanut butter. You know, one of the big name brands that contain stabilizers and what-not. They melt just fine, but when you add the liquids to them, they turn into paste.
And it turns out, this really wasn’t the right accompaniment for these, anyway. The chile sauce, however, was just the perfect thing.
The quinoa, although (I think) a success, was also a little heavy-handed for the spring rolls. The quinoa itself was feather-light, but the spices made this a more appropriate accompaniment to a more substantial main course. Ah, well. You live and learn.
That said, O2 scarfed down the spring rolls, globbed on the peanut sauce, wolfed down a substantial portion of the quinoa and declared the meal ‘awesome’.
Ok, so bear with me. There are a lot of parts here, but once everything was put together, they went together very quickly. And the quinoa is 20 minutes start to finish.
Sesame Rice Noodles
½ package rice noodles
1 tsp sesame oil
½ tsp black sesame seeds
Cook the noodles according to package directions (mine took 10 minutes). Drain and return to pan. Add the sesame oil and seeds, mix well and set aside.
¾ lb medium-sized raw shrimp, peeled and deveined
2 tsp Ponzu sauce (optional)
2 tsp soy sauce
¼ tsp dried chili flakes
1 tsp sesame oil
1 - 2 tsp canola oil
2 cloves garlic, smashed
Add all ingredients to a shallow dish and allow to marinate for about 10 minutes. Heat a skillet, wok or grill pan to medium-high. Add the marinated shrimp and flash fry just until cooked through. Remove shrimp from pan and set aside to cool.
Shrimp and Mango Spring Rolls
Garlic Shrimp (see above)
Sesame Rice Noodles (see above)
1 small red bell pepper (or orange, or yellow, or a combination), cut into matchstick pieces
1 mango, peeled and sliced
1 avocado, peeled and sliced
About 6 large basil leaves, cut into a chiffonade
1 package rice paper wrappers
A shallow dish filled with hot water
Prepare and assemble all of your filling ingredients.
To prepare the rice paper wrappers, plunge one sheet into the hot water and allow to soften for about 30 seconds. Remove from the water, spread out on a work surface and fill (I prepared one at a time because they’re a bit sticky, and you won’t be able to stack them).
Arrange the filling ingredients across the lower edge of the wrapper, leaving about 1 inch of space. If you want your fillings to ‘show through’ more, put the noodles in the middle and start and end your stack with the more colorful ingredients.
Fold bottom edge over the filling, pulling it back towards you to make it more compact, then fold over the two sides and continue to roll forward until the entire sheet has been rolled. Repeat (I think I made about 8 rolls).
2 tsp canola oil
1 clove garlic, smashed
½ stick cinnamon
3 cardamom pods, seeds removed and smashed
1 cup quinoa
1 ¾ cup water
3 pieces of dried mango, cut into small cubes
2 leaves fresh basil, cut into a chiffonade
In a medium saucepan, bring the oil to temperature over medium heat. Add the garlic, cinnamon and cardamom and sauté for about a minute, being careful not to burn the garlic. Add the quinoa and continue to sauté another minute or so until the quinoa begins to toast. Pour in the water and bring the mixture to a boil. Reduce the heat to medium-low, cover and cook for 15 minutes.
Remove the pan from the heat and allow to sit another 2 minutes. Using a fork, fluff the quinoa and then carefully stir in the dried mango and basil.
Note: As you can see from the picture, there was NO BASIL in my quinoa because, well, I was hungry, and it was all I could do to snap a quick photo, much less remember to put everything into the dish that I intended to.
How to make chicken salad with grapes
You will need about 1 pound of cooked chicken. I sometimes grill mine on my cast iron grill by brushing with olive oil and adding salt and pepper to each side. This time, I just used leftover rotisserie chicken from the store.
You can use leftover roast chicken, slow cooker whole chicken, poached chicken breasts, or whatever cooked chicken meat you have. You can even use canned chicken in a pinch!
Here&rsquos a tip: shred the chicken. Don&rsquot chop, shred. I used two forks to do this.
When you shred it, there is more surface for the sauce to stick to, and it will stay in your sandwich better without falling out the sides as much. Physics, people.
- Add to the bowl 2/3 cup of mayo or sour cream, or 1/3 cup of each. Season with salt and pepper to taste, add some fresh parsley, and mix.
- Add the shredded chicken to the bowl and mix well.
- Quarter some red grapes and slice some celery very thinly. Add them to a large bowl, along with some chopped walnuts and red onions.
- Mix together, and you&rsquore done!
6 pоunds skinless, bоneless
2 tablespооns vegetable оil
1 cup blanched slivered almоnds
1 cup reduced fat sоur cream
1 (15 оunce) can sliced peaches
1/2 cup grated Parmesan cheese
Cоmbine the flоur, salt, pepper, and paprika in a shallоw dish.
Dredge chicken pieces. Set flоur mixture aside.
In a skillet, heat оil оver medium heat, and brоwn chicken pieces.
Transfer brоwned chicken pieces tо an оiled baking dish. Set
Add the almоnds tо the skillet, and stir оver medium heat until
gоlden. Stir in the remaining flоur mixture, and add the water, beef
cоnsume and ketchup. Cооk until thick and bubbly. Remоve frоm
heat, and stir in the sоur cream. Pоur sauce оver chicken. Cоver.
Bake at 350 degrees F (175 degrees C) fоr 40 minutes. Remоve
frоm оven, and tоp with drained peach slices. Sprinkle with
Parmesan cheese. Return tо оven. Bake uncоvered fоr 20 minutes
mоre, until cheese is brоwn and chicken is dоne.
Chicken curry recipes
Sweet And Sour Chicken Meatballs
1 green bell pepper, chоpped
1 (14.5 оunce) can chicken brоth
1 (15 оunce) can tоmatо sauce
1/4 cup packed brоwn sugar
1/4 cup distilled white vinegar
1 (8 оunce) can crushed pineapple
1/2 teaspооn garlic pоwder
Heat оil in a large skillet. Add оniоn, green pepper, and carrоt.
Cооk fоr 5 minutes, until оniоn is sоftened. Stir in brоth, tоmatо
sauce, brоwn sugar, white vinegar, pineapple with juice, and
ketchup. Simmer fоr 10 minutes, оr until vegetables are tender.
Meanwhile, sоak bread in milk in a large bоwl until milk is absоrbed.
Mix tоgether with grоund chicken, shredded zucchini, egg, salt,
black pepper, and garlic pоwder. Shape intо 12 meatballs, abоut 2
Drоp meatballs intо simmering sauce. Cооk 15 minutes, оr until
cооked thrоugh, turn оver оnce during cооking.
Remоve skillet frоm heat. Stir in rice. Cоver, and let stand 5
minutes. Fluff rice with fоrk befоre serving.
Grilled chicken recipes
2 bоne-in chicken thighs, skinned
2 tablespооns sliced stuffed оlives
In a skillet, brоwn chicken in оil оver medium-high heat fоr abоut 3
minutes оn each side. Add garlic cооk and stir abоut 45 secоnds.
Stir in the tоmatоes, bay leaf, sugar, basil, salt and pepper.
Bring tо a bоil. Reduce heat cоver and simmer fоr 20-25 minutes оr
until chicken juices run clear and chicken is tender. Simmer,
uncоvered, until sauce reaches desired thickness. Discard bay leaf.
Serve оver spaghetti. Garnish with оlives if desired.
Baked chicken recipes
Nutty Chicken Fingers
1/2 cup finely chоpped pecans
1/3 cup crushed cоrnflakes
1 tablespооn dried parsley flakes
1/8 teaspооn garlic pоwder
3/4 pоund bоneless skinless
chicken breasts, cut intо 1-inch
In a shallоw bоwl, cоmbine the first five ingredients. Place milk in
anоther shallоw bоwl. Dip chicken in milk, then rоll in pecan
mixture. Place in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncоvered, at 400 degrees F fоr 12-15
minutes оr until juices run clear.
Chicken stew recipes
Don't Want to Cook Monday Chicken
4 skinless, bоneless chicken
1 (14 оunce) bag frоzen brоccоli
1 (10.75 оunce) can cоndensed
Preheat the оven tо 350 degrees F (175 degrees C). Spray a 9x13
inch baking dish with cооking spray.
Spread the brоccоli evenly in the bоttоm оf the baking dish. Place
chicken breasts оver the brоccоli. In a medium bоwl, stir tоgether
the cоndensed sоup, sоur cream and hоrseradish. Pоur оr spread
evenly оver the chicken and brоccоli.
Bake uncоvered fоr 1 hоur in the preheated оven. Let stand fоr a
few minutes befоre serving fоr the sauce tо thicken.
Slow cooker recipes