1. Preheat oven to 400°F. Line a large baking sheet with aluminum foil and spray with cooking spray. Set aside.
2. Pound the chicken breasts so that they are about ½-inch thick. In a shallow dish, combine milk and Dijon mustard stirring with a whisk. Add the chicken to the milk turning to coat. Set aside.
3. Pulse walnuts in a food processor until they resemble fine crumbs.
4. In another shallow dish, combine finely chopped walnuts with the panko bread crumbs, parsley, basil, Parmesan cheese, rosemary and 1/4 teaspoon salt and 1/4 teaspoon black pepper.
5. Remove chicken from milk mixture and dredge in crumb mixture. Lay the chicken on top of the aluminum foil lined baking sheet.
6. Arrange potatoes, carrots, broccoli and bell peppers around the chicken and sprinkle with 1/8 teaspoon kosher salt and 1/8 teaspoon black pepper. Drizzle olive oil over the chicken and vegetables.
7. Bake for 15 minutes, then remove from oven and flip chicken and stir veggies. Bake for an additional 15 minutes or until chicken is no longer pink. Serve immediately.
This fluffy dip gets its great flavor from shallots and fresh herbs. It’s great for entertaining as it may be prepared several days ahead. Serve with veggies or crackers.
These sticky bun cinnamon rolls are so easy to make. Start with prepared Hawaiian rolls and fill with a bit of cream cheese. The buttery brown sugar and walnut topping is the perfect crunchy balance to the cream cheese filling.
Indulge in a rich and textured appetizer featuring a creamy California Walnut polenta as the base, crowned with tender, brandy-braised walnuts infused with savory demi-glace. A bright, lemon-scented walnut gremolata adds a delightful crunch, while delicate curls of aged parmesan complete this flavorful dish. Perfect on its own or as…
