Packed with omega-3 fatty acids, walnuts add richness to this light breading; the coating keeps the chicken moist. For longer shelf life, store nuts in the freezer. —pretty
slices whole wheat bread, stale
Parmesan cheese, freshly grated
large egg white
Salt and freshly ground black pepper
chicken breasts, boneless and skinless (6 to 8 ounces each)
lemon slices, for serving
Green salad, for serving
In This Recipe
Preheat oven to 425° F. In a food processor, combine bread, walnuts, and Parmesan; season with salt and pepper. Process until fine breadcrumbs form and 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.