Garlic and Walnut Crusted Chicken Recipe

Posted by
Rate It!
Garlic and Walnut Crusted Chicken
Add your photo!
Ingredients
14
Count
Nutrition
952
Calories
Total time
135
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Bake the garlic in a small baking dish for 1 hour, or until soft and fragrant. Cut the garlic heads in half crosswise, squeeze out all of the pulp, and reserve. You should have 1 cup of roasted garlic.
  3. Puree the garlic pulp in a blender until smooth, and add the butter and herbs. Process just until smooth, then stir in the breadcrumbs and walnuts. Reserve.
  4. Bring a small pot of water to a rolling boil and add a pinch of salt. Blanch the leek rings about one minute. They should be tender, but still have some bite. Shock in an ice water bath, drain and reserve.
  5. Swirl a small amount of olive oil in a heavy bottomed pan and arrange the Brussels sprouts in the pan cut side down. Cook over medium high heat until the Brussels sprouts are caramelized. Season with salt and pepper, and cook until just tender.
  6. Add the leek rings and set aside. It is ideal that the Brussels sprouts hold their shape.
  7. In another pan, warm 1 tablespoon unsalted butter, add the shallots and cook until soft, add the spinach and cook just until wilted. Season with salt and pepper and reserve.
  8. In a heavy bottomed oven-proof pan swirl just enough olive oil to coat the bottom of the pan. Place the chicken breasts in the pan, skin side down and cook until the skin is golden brown.
  9. Place the pan in the oven and bake for approximately 10 minutes, or until the juices run clear when pricked with the tip of a knife. There is no need to turn the chicken over, cook the breasts with the skin side down the whole time.
  10. When the chicken is fully cooked, remove from the oven to a sheet pan, skin side up. Coat each breast with the garlic-butter walnut crust and place under the broiler until the coating turns golden brown and crisp. Remove from the broiler and keep warm.
  11. To serve: Distribute the spinach evenly among the plates, placing it in the center. Sprinkle the leek rings and Brussels sprouts around the outside of the spinach, and then sprinkle the pomegranate seeds over the top. Place one breast on top of the spinach and serve immediately.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 952.25 Kcal (3987 kJ)
Calories from fat 586.38 Kcal
% Daily Value*
Total Fat 65.15g 100%
Cholesterol 220.88mg 74%
Sodium 1239.97mg 52%
Potassium 1469.63mg 31%
Total Carbs 44.71g 15%
Sugars 10.23g 41%
Dietary Fiber 9.83g 39%
Protein 55.29g 111%
Vitamin C 65.8mg 110%
Vitamin A 0.2mg 7%
Iron 6.4mg 36%
Calcium 199.2mg 20%
Amount Per 100 g
Calories 199.25 Kcal (834 kJ)
Calories from fat 122.7 Kcal
% Daily Value*
Total Fat 13.63g 100%
Cholesterol 46.22mg 74%
Sodium 259.46mg 52%
Potassium 307.51mg 31%
Total Carbs 9.36g 15%
Sugars 2.14g 41%
Dietary Fiber 2.06g 39%
Protein 11.57g 111%
Vitamin C 13.8mg 110%
Iron 1.3mg 36%
Calcium 41.7mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 23.7
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top