Chicken breast with walnuts baked in the oven

Really tender fillet with nutty flavor. When baking chicken breast, walnut secretes oil, which softens the meat well and gives it an incredible flavor. Such a juicy and tender breast will undoubtedly be a good option for a festive table.

Julia

The author of the recipe

Chicken breast with walnuts baked in the oven

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Composition / ingredients

Servings:

Chicken breasts (1 large chicken breast)

800

Walnuts

Hard cheese

Sour cream

Parsley

Salt

to taste

Herb mixture (Provencal herbs-1 tsp.)

1 gr

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 68 % 21 g

Fats 29 % 9 g

Carbohydrates 3 % 1 g

174 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
To prepare chicken breast with walnuts, you will need: chicken breast, walnuts, cheese, salt, sour cream, parsley, herbs of Provence.
Step 2:
Wash the chicken breast, dry it, remove the skin. Carefully cut the bone to make 2 large fillets.
Step 3:
Cut each fillet across, without cutting to the end, so that you get "pockets". Rub on all sides with salt and Provencal herbs.
Step 4:
Ceiling walnuts.
Step 5:
Chop the cheese on a fine grater.
Step 6:
Wash the parsley, dry it, chop it finely.
Step 7:
Combine walnuts, cheese, herbs and sour cream.
Step 8:
Mix everything well.
Step 9:
Fill the pockets with the resulting nut mixture.
Step 10:
"Pockets" close. Apply the rest of the nut mixture evenly on top of each fillet.
Step 11:
Put the stuffed breasts on a layer of foil.
Step 12:
Cover the top with a second layer. Wrap the edges of the foil well to ensure complete tightness and prevent the juices from leaking out during baking. Put the breast in a preheated 180 degree oven for 30 minutes.
Step 13:
Then take out the breast, carefully unwrap the foil and put it in the oven for another 10 minutes so that the top is slightly browned.
Step 14:
Cut the finished chicken breast into portions. Serve hot with any side dish. Bon appetit!

To add piquancy to the dish, you can add garlic peeled and passed through a press to the nut mixture. For the same purpose, cilantro is well suited as a green. Dill can also be used from greens.

The breast in foil is baked in its own juice. This method of baking allows you to preserve the maximum of useful substances in the product, as well as to get chicken meat saturated with an incomparable nutty taste and aroma.

White chicken meat has some dryness, so it is almost always recommended to add vegetable oil to soften it. But in this case, this is not required, because walnut contains a considerable amount of nut butter.

I was cooking breast for a regular dinner. Everyone really liked it. The breast turned out to be really soft and tender. This is without the slightest bit of exaggeration. I cooked chicken fillet in different ways, but it turned out to be so tender only according to this recipe.

Those who respect the nutty taste will definitely appreciate this dish.