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Walnut-Crusted Chicken with Fennel Slaw

This dish features chicken breasts coated with toasted ground walnuts, creating a crunchy and flavorful crust. It is served alongside a crisp, refreshing fennel slaw that adds a bright contrast to the rich, nutty meat. The combination results in a textural balance of tender chicken and crunchy vegetables with vibrant seasonings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 460
Ingredients Equipment Method

Ingredients
  

  • 1 cup raw walnuts for grinding and toasting
  • 4 boneless, skinless chicken breasts pounded to even thickness
  • 1 tablespoon olive oil
  • 1 fennel bulb fennel bulb thinly sliced
  • 1 carrot carrot julienned or shredded
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon grainy mustard
  • Salt and pepper to taste

Equipment

  • Food processor
  • Baking sheet
  • Skillet
  • Chef's knife
  • Cutting board
  • Mixing bowls

Method
 

  1. Preheat your oven to 375°F (190°C). Spread walnuts on a baking sheet and toast in the oven for about 8 minutes until fragrant and lightly golden. Once cooled, place walnuts in a food processor and pulse until finely chopped. Transfer to a shallow dish.
    4 boneless, skinless chicken breasts
  2. Pound chicken breasts to an even thickness of about 1 inch using a meat mallet or rolling pin. Season both sides with salt and pepper.
    4 boneless, skinless chicken breasts
  3. Brush each chicken breast lightly with olive oil, then press each piece into the toasted walnut crumbs, coating both sides evenly. Arrange the coated chicken on a baking sheet.
    4 boneless, skinless chicken breasts
  4. Bake the coated chicken in the preheated oven for about 15-20 minutes until the crust is golden and the chicken reaches an internal temperature of 165°F (74°C).
  5. While the chicken bakes, prepare the fennel slaw: Combine thinly sliced fennel, shredded carrot, apple cider vinegar, honey, and mustard in a mixing bowl. Toss well to coat and season with salt and pepper to taste. Let it sit for 5 minutes to develop flavors.
    4 boneless, skinless chicken breasts
  6. Slice the baked chicken and arrange on serving plates. Spoon or pile the fennel slaw alongside or on top of the chicken for a fresh, crunchy contrast.
  7. Serve immediately, enjoying the crunchy walnut crust paired with the crisp, tangy fennel slaw for a satisfying meal.