Tender chicken breast crusted with California walnut panko and parmesan blend, seared and oven baked with California walnut lemon mustard aioli, pickles, and shredded lettuce.
1 cup California walnuts, toasted
2 tablespoons Dijon mustard
3 tablespoons mayonnaise
1 lemon, juiced
1 tablespoon of chives, minced
Salt and pepper, to taste
1 1/2 cups California walnuts, finely pulsed
3/4 cup panko breadcrumbs
3 tablespoons parmesan cheese, freshly grated
Coarse salt and ground pepper, to taste
2 large egg whites
4 chicken breast halves, boneless and skinless (6 to 8 ounces each)
2 tablespoons olive oil
4 brioche buns
1 cup shredded lettuce
1/2 cup California Walnut Mustard Aioli
1/2 cup pickles
In a food processor, add California walnuts, Dijon, mayonnaise and lemon juice, blend until smooth.
Transfer to a bowl and add chives and season with salt and pepper. Set aside.
Preheat oven to 425°F.
In a food processor add California walnuts and pulse until finely ground. Add panko and parmesan and pulse briefly to combine. Season with salt and pepper. Transfer to a shallow bowl.
In another shallow bowl, beat egg white until frothy.
Season chicken with salt and pepper. Dip each breast into egg white, letting excess drip off, and then into California walnut mixture, pressing to adhere.
In a large nonstick ovenproof skillet heat oil over medium heat. Add chicken and cook until lightly browned, 1 to 3 minutes.
Flip chicken over and put skillet in oven. Bake until chicken is golden brown and cooked through, 8 to 10 minutes. Set aside.
Heat buns.
Spread 1-2 tablespoon of aioli on each bun.
Top with Walnut Crusted Chicken, shredded lettuce, and pickles.
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