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Crusted Chicken with Fennel Walnut Slaw

This dish features seasoned chicken breasts coated in toasted walnut crust, providing a crisp texture and nutty flavor. It is served alongside a refreshing fennel and apple slaw, offering a tangy contrast that balances the richness of the crust. The final presentation showcases a crunchy crust paired with a vibrant, crunchy salad with a bright, herbaceous dressing.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup toasted walnuts roughly chopped
  • 1/2 cup breadcrumbs panko or traditional
  • 1 tablespoon olive oil for coating
  • 1 small fennel bulb finely shredded
  • 2 medium apples cored and thinly sliced
  • 1/4 cup fresh lemon juice for dressing
  • 2 tablespoons olive oil for dressing
  • 2 tablespoons fresh dill chopped
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Food processor or blender
  • Large skillet
  • Mixing bowls
  • Sharp knife

Method
 

  1. Preheat your oven to 375°F (190°C). Spread the toasted walnuts on a baking sheet and toast in the oven for about 8 minutes until fragrant and slightly golden. Let cool briefly, then pulse in a food processor or chop finely to texture.
  2. Combine the chopped walnuts with breadcrumbs in a shallow dish. Season the mixture with a pinch of salt and pepper. Pat the chicken breasts dry, then brush each with olive oil to help the crust adhere.
  3. Press each chicken breast into the walnut mixture, turning to coat evenly on all sides. Place the crusted chicken on a baking sheet lined with parchment paper.
  4. Bake the chicken for 20-25 minutes, or until the crust is golden and the chicken reaches an internal temperature of 165°F (74°C). The crust should be crispy and fragrant.
  5. Meanwhile, prepare the fennel and apple slaw: place shredded fennel and sliced apples in a large bowl. Drizzle with lemon juice and olive oil, then toss gently to combine.
  6. Add chopped dill to the slaw and season with salt and pepper to taste. Toss again to distribute the flavors evenly.
  7. Remove the chicken from the oven once cooked and let rest for a few minutes. Slice the chicken if desired to showcase the crispy crust.
  8. Plate the crispy walnut-crusted chicken alongside a generous helping of the tangy fennel apple slaw. Serve immediately for a warm and crunchy main with a fresh, bright side.

Notes

For extra flavor, toast the walnuts a bit longer until deeper golden. You can also add a dash of Dijon mustard to the slaw dressing for added complexity.