Ingredients
Chicken:
- 1 egg
- sea salt and fresh black pepper
- ⅓ cup crushed walnuts
- ¼ cup seasoned Italian bread crumbs
- 4 boneless skinless chicken breasts
Sauce:
- 1 tablespoon butter
- ¼ cup minced yellow onion
- 1 clove minced garlic
- ½ cup balsamic vinegar
- 1 + ½ cups chopped fresh strawberries plus more for serving (optional)
- ½ cup chicken broth
- 2 tablespoons honey or sugar
- ½ teaspoon dried thyme
- ½ teaspoon chopped fresh parsley or basil for serving
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet/pan with parchment paper.
- In a shallow bowl whisk the egg with a tablespoon of water and a couple pinches salt and pepper. In another shallow bowl mix the walnuts and bread crumbs together.
- Season the chicken with salt and pepper on both sides.
- Working one at a time dip into the egg, let the excess drip off and then into the walnut crumbs - pat the crumbs on with your hands to help them stick - I only do one side and the edges.
- Place the un-coated side down in the baking pan. Repeat until they're all coated.
- Bake 30 - 40 minutes - depending on their thickness. Internal temperature on a meat thermometer should reach 165 - 174 degrees F.
Meanwhile make the sauce:
- In a small saucepan heat the butter over medium-low heat. Add the garlic and onion, cook until softened, stirring often about 5 minutes.
- In a blender puree the balsamic vinegar and strawberries together until smooth.
- Add the mixture to the pan with the broth, honey and thyme.
- Turn the heat up and bring to a boil, reduce to a slow simmer and cook, stirring often about 15 minutes until the mixture is almost reduced by half and thick. It should coat the back of a spoon without running off.
- Season with a couple pinches salt and pepper.
- To serve spoon the sauce generously over the chicken and garnish with fresh parsley or basil and fresh strawberries, if desired.
Nutrition
Serving: 1grams