Nutty Chicken Recipe - Cooking Index
Nutty Chicken Recipe - Cooking Index
If you do not have nut oil in your fridge, just use a good olive oil, and leave out the final drizzle. Use raw nuts, stored in the freezer with all your other perishables, and taste them before using to ensure they're fresh.
Type: Chicken, Poultry| 2 | Boneless skinless chicken breasts | |
| 1/2 cup | 73g / 2.6oz | Chopped fresh herbs |
| = (tarragon, chives, thyme, parsley, | ||
| Chervil) | ||
| 1 tablespoon | 15ml | Olive oil |
| 1/4 cup | 23g / 0.8oz | Chopped hazelnuts, cashews, or almonds |
| 1 | Lemon or lime - juice only | |
| Salt - to taste | ||
| Freshly-cracked black pepper - to taste | ||
| 1 teaspoon | 5ml | Cold-pressed nut oil - (optional) |
Cut the chicken breasts in half and dredge with the chopped herbs. Pan-steam the chicken in the oil over low heat in a nonstick pan. Use a lid that fits snugly over the meat inside the pan. Turn frequently and reduce the heat if the meat sizzles or browns. After 5 to 7 minutes, remove the chicken to a plate and cover it loosely.
Return the pan to high heat. Add the nuts; cook and stir until the nuts color and smell toasty. Scatter the cooked nuts over the chicken, sprinkle with lemon or lime juice, and season with salt and pepper. Drizzle a little nut oil over top and serve.
This recipe yields 4 servings.
Source:
Cookbook Digest, Sep/Oct, 1999
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