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Walnut-Crusted Chicken

January 19, 2016

Walnut Crusted Chicken recipe

Forget Shake ‘n Bake! Enjoy this summertime favourite, Walnut-Crusted Chicken featuring Skinny B cereal, the perfect protein for a summer salad or with a beach picnic. You'll savor each delicious and crunchy bite!

A special thanks to Charlene SanJenko, a vibrant entrepreneur who embodies lifestyle with leadership, for contributing this recipe. 

  • 2 full chicken breasts or 4 halves

Marinade Ingredients:

  • 1/2 tbsp Chipotle pepper sauce (canned)
  • Bragg’s liquid soy
  • Chipotle pepper (or black pepper)
  • 1/2 tsp crushed garlic

Directions:

  1. Combine marinade ingredients
  2. Place 4 chicken breast halves in large ziplock bag or in a covered dish with marinade ingredients.
  3. Place in refrigerator to marinate for a couple of hours or overnight, turning bag a couple of times.

Coating Ingredients:

  • 1/3 cup walnut pieces, crushed in your Kitchen Ninja or food processor
  • 1 tbsp ground flax seed
  • 2 tbsp Skinny B cereal
  • 1/2 tsp garlic powder Chipotle or black pepper (to taste)
  • 1 tbsp Brown sugar Splenda (optional)
  • Sea salt

Directions:

  1. Mix all coating ingredients well and place in a pie pan or bowl larger enough to work in while coating your chicken.
  2. Preheat oven to 375 degrees.
  3. Spread a baking sheet with a thin layer of coconut oil.
  4. After coating both sides of your chicken well, carefully place on the sheet and prepare to bake for approximately 15-20 minutes on each side.
  5. Watch that it browns well but doesn’t burn.
  6. You may wish to broil it for the final two minutes.

Nutrition Facts for Walnut Crusted Chicken Breast Half

NUTRITION FACTS: PER 100 G SERVING (½ CHICKEN BREAST). Calories (260) Total Fat (14 g) includingOmega-3 (1.5 g) and Omega-6 (1 g) Total Carbohydrates (8 g) Dietary Fibre (3 g) Protein (26 g) Provides 14% of your daily total iron needs based on a 2000-calorie diet.


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