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Garlic and Walnut Crusted Chicken

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Garlic and Walnut Crusted Chicken

Garlic and Walnut Crusted Chicken

Garlic and Walnut Crusted Chicken might be A mixture of olive oil, butter, shallot, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the pomegranate you could follow this main course with the Pomegranate Sorbet as a dessert. From preparation to the plate, this recipe takes about 2 hours and 15 minutes.

Instructions

1
Preheat the oven to 350 degrees F.
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OvenOven
2
Bake the garlic in a small baking dish for 1 hour, or until soft and fragrant.
Ingredients you will need
GarlicGarlic
Equipment you will use
Baking PanBaking Pan
OvenOven
3
Cut the garlic heads in half crosswise, squeeze out all of the pulp, and reserve. You should have 1 cup of roasted garlic.
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Roasted GarlicRoasted Garlic
GarlicGarlic
4
Puree the garlic pulp in a blender until smooth, and add the butter and herbs. Process just until smooth, then stir in the breadcrumbs and walnuts. Reserve.
Ingredients you will need
BreadcrumbsBreadcrumbs
WalnutsWalnuts
ButterButter
GarlicGarlic
HerbsHerbs
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BlenderBlender
5
Bring a small pot of water to a rolling boil and add a pinch of salt. Blanch the leek rings about one minute. They should be tender, but still have some bite. Shock in an ice water bath, drain and reserve.
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WaterWater
LeekLeek
SaltSalt
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PotPot
6
Swirl a small amount of olive oil in a heavy bottomed pan and arrange the Brussels sprouts in the pan cut side down. Cook over medium high heat until the Brussels sprouts are caramelized. Season with salt and pepper, and cook until just tender.
Ingredients you will need
Brussels SproutsBrussels Sprouts
Salt And PepperSalt And Pepper
Olive OilOlive Oil
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Frying PanFrying Pan
7
Add the leek rings and set aside. It is ideal that the Brussels sprouts hold their shape.
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Brussels SproutsBrussels Sprouts
LeekLeek
8
In another pan, warm 1 tablespoon unsalted butter, add the shallots and cook until soft, add the spinach and cook just until wilted. Season with salt and pepper and reserve.
Ingredients you will need
Salt And PepperSalt And Pepper
Unsalted ButterUnsalted Butter
ShallotShallot
SpinachSpinach
Equipment you will use
Frying PanFrying Pan
9
In a heavy bottomed oven-proof pan swirl just enough olive oil to coat the bottom of the pan.
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Olive OilOlive Oil
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OvenOven
Frying PanFrying Pan
10
Place the chicken breasts in the pan, skin side down and cook until the skin is golden brown.
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Chicken BreastChicken Breast
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Frying PanFrying Pan
11
Place the pan in the oven and bake for approximately 10 minutes, or until the juices run clear when pricked with the tip of a knife. There is no need to turn the chicken over, cook the breasts with the skin side down the whole time.
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Whole ChickenWhole Chicken
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OvenOven
KnifeKnife
Frying PanFrying Pan
12
When the chicken is fully cooked, remove from the oven to a sheet pan, skin side up. Coat each breast with the garlic-butter walnut crust and place under the broiler until the coating turns golden brown and crisp.
Ingredients you will need
Whole ChickenWhole Chicken
ButterButter
GarlicGarlic
WalnutsWalnuts
CrustCrust
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OvenOven
Frying PanFrying Pan
13
Remove from the broiler and keep warm.
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BroilerBroiler
14
To serve: Distribute the spinach evenly among the plates, placing it in the center.
Ingredients you will need
SpinachSpinach
15
Sprinkle the leek rings and Brussels sprouts around the outside of the spinach, and then sprinkle the pomegranate seeds over the top.
Ingredients you will need
Pomegranate SeedsPomegranate Seeds
Brussels SproutsBrussels Sprouts
SpinachSpinach
LeekLeek
16
Place one breast on top of the spinach and serve immediately.
Ingredients you will need
SpinachSpinach
DifficultyExpert
Ready In2 hrs, 15 m.
Servings6
Health Score99
Very Healthy
Dish TypesLunchMain CourseMain DishDinner
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