Crispy Walnut Chicken Breasts

• Preheat the oven to 400 degrease and line a baking dish with parchment paper.
• Pat chicken breasts dry with paper towels and season on both sides with salt and pepper.
• In a bowl, combine chopped walnuts, panko breadcrumbs, Parmesan cheese, garlic powder, and paprika. Mix well.
• In a small bowl, whisk together honey, Dijon mustard, and olive oil until smooth and glossy.
• In a small bowl, beat the eggs until well mixed and flluffy.
• Dip each chicken breast into the beaten eggs, ensuring it’s fully coated. Then press it into the walnut mixture, pressing gently so the coating sticks evenly.
• Place the coated chicken breasts in the prepared baking dish. Lightly brush or drizzle some of the honey mustard glaze over each piece.
• Bake for 25–30 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F / 74°C) and the topping is golden brown and crispy.
• Remove from oven and drizzle remaining honey mustard glaze over the chicken while hot.

Optional:

• Sprinkle with fresh parsley and serve with lemon slices for a bright, fresh finish.

Tips:

• Use evenly sized chicken breasts to ensure even cooking.
• Pat chicken dry before coating to help the topping stick better.
• Finely chop walnuts for a more even crust.
• Press the topping firmly onto the chicken to prevent it from falling off.
• Use panko breadcrumbs for maximum crunch.
• Avoid overbaking to keep the chicken juicy.
• If topping browns too quickly, loosely cover with foil.
• Let chicken rest for 5 minutes before serving to retain juices.
• Add a light spray of oil on top before baking for extra crispiness.
• For extra flavor, marinate chicken briefly in a bit of the glaze before coating.