Herbed Matzo and Walnut Crusted Chicken

By Patty Mastracco
Total Time
40 Mins
Serves
6
Serving Size
1 chicken breast
Meal
Dinner Lunch
Course
Main

DESCRIPTION

This crunchy chicken is coated with crushed matzo crackers, walnuts and plenty of pepper and herbs.

Prep Time
30 Mins
Cook Time
10 Mins
Total Time
40 Mins
Calories
370 cal
Total Fat
15 g
Saturated Fat
3 g
Polyunsaturated Fat
8 g
Monounsaturated Fat
3 g
Cholesterol
140 mg
Sodium
908 mg
Carbohydrates
24 g
Dietary Fiber
2 g
Total Sugars
1 g
Added Sugars
0 g
Protein
33 g
Vitamin D
.35 mcg
Calcium
39 mg
Iron
3 mg
Potassium
497 mg

Ingredients

  • 3 (8 ounce) boneless, skinless chicken breasts
  • 1 cup crushed matzo crackers
  • 3/4 cup finely chopped California walnuts
  • 1/4 cup grated Parmesan cheese
  • 2 teaspoons salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried crushed rosemary
  • 1 teaspoon black pepper
  • 1/3 cup flour
  • 2 eggs, beaten
  • 6 lemon wedges

Preparation

  1. Place each chicken breast on a board and carefully cut in half horizontally to make 6 flat fillets.
  2. Place crushed crackers, walnuts, cheese, salt, herbs, and pepper in a shallow dish and toss with your fingers to mix all ingredients. Place flour and eggs in two other shallow dishes.
  3. Dip each chicken breast in flour, rolling to coat completely. Dip in beaten egg and let the excess drip off. Place in crumb mixture and turn several times to coat heavily, lightly pressing crumbs into the chicken.
  4. Heat 1-1/2-inches of oil in a very large skillet. (Oil should be about 375℉ and will pop if a few drops of water are added.) Cook 2 or 3 chicken pieces at a time making sure not to crowd the skillet. Cook for 2 to 3 minutes on each side or until golden brown. Drain on paper towels.
  5. Serve with lemon wedges.