Walnut Crusted Chicken Parmesean

 

How freaking delicious is Chicken Parmesean?

No matter how you spin it, this is hands down one of the best ways to eat chicken. Just ask Peyton…

But imagine adding to this a whole entirely new flavor and out of this world crunch that will put Panko to shame; walnuts!

Personally, I hate nuts- all nuts. I don’t like the texture or flavor or anything about them. But there are so many other layers of flavor in this, that you honestly won’t even know what you’re eating.

AND, walnuts are SO good for you! They are loaded with Vitamin E, folate, and omega-3 fatty acids- no one really knows what these things do but I know you hear all the time how you should eat them!

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They come relatively large and awkward, but grind up in the same way that your standard bread crumbs would- but they don’t get soggy!

Everything else about making the dish essentially stays the same. You still salt/pepper the chicken and then do the flour-egg-crumb assembly line.

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As if it could get any better, the walnuts actually cling to the egg better so coating your breasts is SO easy. Honestly, I don’t think I will ever use bread crumbs again because there is no negative to this system.

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I mean, look at how gorgeous! I must say, this is definitely one of my better ideas and I will toot that horn all day long.

As far as frying, to keep in tune with the healthiness we’re shooting for, I definitely recommend coconut oil. Like walnuts, this stuff is also amazing for you AND it heats at a higher temp than olive or veg oils, so there’s no smoke.

Look at me, solving the world’s problems!

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Since you really want a good crust, make sure your pan is pretty hot. You don’t want to cook your chicken on the stove… just a couple hot minutes on both sides to get them nice and golden brown!

I usually don’t let the second side to cook as long because it will keep developing that crust once it’s in the oven if you’re using cast iron. If you’re transferring it to a baking dish, let it go for the full 3-4 minutes before transferring.

When it’s ready to go, gently (make it pretty!) spoon on your sauce and sprinkle with cheese.

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I use Sargento six cheese Italian because I love all the cheeses. I’ve made it using fresh mozzarella before, as you might if you’re getting super fancy, but I don’t like it. It gets too clumpy and you can’t cover as much ground. I like cheese in every single bite, no exceptions.

I recommend using thin sliced breasts too, so that will only take about 15 minutes to fully cook. Keep in mind, if you’re using the big ol’ chunky breasts.. keep them in for about 30.

And what is chicken parm without spaghetti? I like to keep the pasta simple so just cook that while it’s baking and LIGHTLY sauce it. There is plenty of sauce on your chicken and you don’t want it to be drowning. Adding the tiniest bit of sauce will keep you noodles moist, but still allow the chicken to do it’s thing.

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Naturally, you always top it with fresh basil, but how amazing does this look?!? I could not get over how delicious this actually turned out to be.

The best part is that no none will even know that what they’re eating is loaded with stuff that’s good for them and that is a huge win!

All the while, you can just sit back and know how freaking amazing you are.

Recipe

4 thin sliced chicken breasts

1 cup finely ground almonds

1 cup flour

2 eggs

1/2 cup coconut oil

8oz spaghetti pasta

1 cup marinara sauce

1 cup shredded Italian cheese

2 tbsp fresh basil, chopped

Preheat oven to 375

Heat coconut oil in skillet

Salt and pepper each breast and the dredge in flour, egg, and walnut (that order) making sure to fully coat each one

Place chicken in hot pan and cook on each side about 3 minutes or until golden

Spoon sauce Equally over each one, saving about 1/4 cup for the pasta

Top sauce with cheese

Bake for 15 minutes or until cooked through

Cook pasta according to package, mix with remaining sauce

Top pasta with chicken and add fresh basil

 

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