Golden, crispy, flavorful and packed with flavor, Chelsea Collin’s Honey Mustard Walnut Crusted Chicken combines the zesty kick of Dijon mustard, a touch of honeyed sweetness and the satisfying crunch of California walnuts. Ready in under 20 minutes, this protein-rich meal is as nourishing as it is delicious.
3 Tbsp Dijon mustard
Avocado oil/olive oil spray
1 1/2 Tbsp honey
Salt and pepper, for taste
1/4 cup panko breadcrumbs
1/2 cup finely chopped California walnuts
2 tsp chopped parsley
2 chicken breasts, cut in half
Preheat the oven to 425°F. Spray a baking dish with avocado oil or olive oil spray. Place chicken in the baking dish.
In a small bowl, mix together the mustard and honey. Spread the honey mustard over the chicken breasts. In another small bowl, mix chopped walnuts, panko, and parsley. Season with salt and pepper.
Sprinkle the walnut mixture on top of the honey mustard mixture. Spray with additional avocado oil on top.
Bake for 18-20 minutes, depending on the thickness of the chicken.
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