Photo: Lily Banse
Chicken with Mustard and Walnut Coating
11 ingredients
Serves 4.
openrecipes
Bread crumbs mixed with fragrant lemon zest, crunchy walnuts, spicy mustard and aromatic shallot form a crispy crust on chicken breasts and seal in the natural juices. Serve with steamed broccoli or wilted winter greens and rice.
Estimated Nutrition (whole recipe, rough)
879
Calories
52g
Protein
27g
Fat
105g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 boneless, skinless chicken breast halves, each about 5 oz.
- 1 egg
- 2 Tbs. Dijon mustard
- 1/2 cup panko (Japanese bread crumbs)
- 1/4 cup finely chopped walnuts
- 1 small shallot, minced
- 1 1/2 tsp. grated lemon zest
- 1/2 tsp. dry mustard
- 1/8 tsp. cayenne pepper
- 2 Tbs. olive oil
- Coarse kosher salt and freshly ground black pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes