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Nut-Crusted Chicken or Fish Recipe

American · Main course · 35 min total

A crunchy, flavorful coating of mixed nuts and herbs elevates simple chicken or fish into a quick, elegant main course.

Ingredients

• 4 boneless skinless chicken breasts (6 oz each) or 4 firm white fish fillets (6 oz each)
• 1/2 cup finely chopped mixed nuts (almonds, pecans, walnuts)
• 1/4 cup panko breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 2 tablespoons olive oil

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow dish, combine chopped nuts, panko, Parmesan, thyme, salt, and pepper.
3. In a small bowl, whisk together Dijon mustard and honey.
4. Pat chicken or fish dry with paper towels. Brush each piece with the mustard-honey mixture.
5. Press each piece into the nut mixture, coating evenly on all sides. Place on prepared baking sheet.
6. Drizzle olive oil over the coated pieces.
7. Bake for 15-20 minutes (chicken) or 10-12 minutes (fish), until golden and cooked through (internal temp 165°F for chicken, 145°F for fish).
8. Let rest 5 minutes before serving.

Tips

• For extra crunch, toast the nuts in a dry skillet before chopping.
• Serve with a side of roasted vegetables or a fresh green salad.
• Leftovers can be stored in the fridge for up to 2 days; reheat in a 350°F oven to maintain crispness.

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