I don’t care what anyone says, in my house the chicken comes before the egg. I mean, think about it – can you give an egg a crunchy, satisfying, flavourful walnut crust?
Well, you could but that would be monstrous. Like some sort of Frankenegg.
And before my mind goes weird places…here is a quick, easy and yet kind-of-fancy dinner. It’ll be on the table in around 30 minutes and your guests will think you are some sort of culinary whizz-kid.
Especially if you get them drunk on cheap plonk first, that’s the way I roll when it comes to dinner parties.
Walnut & Rosemary Crusted Chicken (serves 4)
- 4 skinless, boneless chicken breasts
- 1/4 cup dried rosemary
- 1 cup walnuts
- 1 egg, beaten
- salt and pepper
- Whizz the rosemary and walnuts in a food processor/grinder until they form a rough crumb. Season with salt and pepper then pour the mix on a plate and set aside.
- Dip one of the chicken breasts in the beaten egg goo until it’s thoroughly dunked. Let the excess drip off and then roll the chicken in the walnut/rosemary mixture.
- Place on a baking tray and repeat the process for the three remaining chicken breasts.
- Bake in the oven at 375 for 25 minutes.