California Walnut Fried Chicken Sandwich

Name: California Walnut Fried Chicken Sandwich
Prep time: 17 min
Cook time: 13 min
Total time: 30 min
Ingredients: 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

Total Time

Serves

Serving Size

1 sandwich

Meal

Dinner Lunch

Description

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.

Ingredients

California Walnut Mustard Aioli

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

California Walnut Crusted Chicken

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

California Walnut Crusted Chicken Sandwich

4 brioche buns
1 cup shredded lettuce
1/2 cup California Walnut Mustard Aioli
1/2 cup pickles

PREPARATION

California Walnut Mustard Aioli

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.

California Crusted Chicken Method:

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.

Assembly:

Heat buns.
Spread 1-2 tablespoon of aioli on each bun.
Top with Walnut Crusted Chicken, shredded lettuce, and pickles.

NUTRITION

Calories: 1070 cal
Total Fat: 57 g
Saturated Fat: 9 g
Polyunsaturated Fat: 26.6 g
Monounsaturated Fat: 17.1 g
Cholesterol: 260 mg
Sodium: 1110 mg
Carbohydrates: 60 g
Dietary Fiber: 5 g
Total Sugars: 10 g
Protein: 82 g
Calcium: 130 mg
Iron: 4 mg
Potassium: 400 mg