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Walnut-Crusted Chicken with Fennel Slaw

This dish features chicken breasts coated in crushed walnuts, creating a crunchy, nutty crust. It is served alongside a fresh fennel and cabbage slaw, offering a balanced combination of crisp textures and aromatic flavors. The preparation involves coating, baking or pan-frying, and tossing the slaw for a vibrant, appealing presentation.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: seasonal
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts boneless, skinless
  • 1 cup walnuts shelled
  • 1 cup cabbage green or purple, shredded
  • 1 fennel bulb fennel bulb thinly sliced
  • 2 tablespoons olive oil divided
  • 1 lemon lemon juice freshly squeezed
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 tablespoons honey optional for dressing
  • Optional fresh herbs for garnish, e.g., dill or parsley

Equipment

  • Mixing bowls
  • Knife
  • Cutting board
  • Food processor or bag and rolling pin
  • Baking sheet or skillet
  • Tongs

Method
 

  1. Place the walnuts in a food processor and pulse until finely crushed, or put them in a bag and roll over with a rolling pin until breaking into small pieces.
  2. Pat the chicken breasts dry, then season generously with salt and pepper on both sides.
  3. Gently press each chicken breast into the crushed walnuts, ensuring an even, thick coating forms all around the meat.
  4. Heat one tablespoon of olive oil in a skillet over medium heat until shimmering, or preheat your oven to 375°F (190°C) for baking.
  5. Add the coated chicken breasts to the skillet and cook for about 4-5 minutes per side, until the crust is golden brown and crispy, or place them on a baking sheet and bake for 20 minutes until cooked through and golden.
  6. While the chicken cooks, combine the shredded cabbage and sliced fennel in a large bowl. Drizzle with 1 tablespoon of olive oil, lemon juice, salt, and pepper.
  7. Toss the slaw gently to coat all the slices evenly, then add honey if you like a touch of sweetness. Mix once more and set aside to allow flavors to meld.
  8. Check the chicken for doneness; it should be cooked through and have a crisp crust. Once ready, transfer to a plate and let it rest for a few minutes, which helps the juices settle.
  9. Spoon the vibrant fennel slaw onto plates, creating a bed of crunchy freshness.
  10. Slice the rested chicken and place it atop the slaw, allowing the crispy walnut crust to be fully appreciated at the first cut.
  11. Garnish with fresh herbs if desired, and serve this colorful, textured dish immediately for best flavor and crunch.

Notes

For extra flavor, add a pinch of fennel fronds or a drizzle of additional lemon juice just before serving.