1-1/2 cup California walnuts
4 boneless, skinless chicken breasts (about 6 ounces each)
1 cup all-purpose flour
2 teaspoons seasoned salt
1 teaspoon garlic powder
1 teaspoon black pepper
2 eggs
2 tablespoons unsalted butter melted and cooled
1 tablespoon finely chopped fresh parsley
1 tablespoon mayonnaise
2 tablespoons mustard
2 tablespoons honey
Preheat oven to 450℉. Line a large baking sheet with parchment paper. Place a baking rack over the baking sheet and spray with nonstick cooking spray. (If no baking rack, just spray the parchment).
Place the walnuts in a food processor and pulse until finely chopped. The pieces should be small enough that they will easily stick to the chicken, similar in size to panko breadcrumbs. Set aside.
Cut chicken into 1-inch cubes, as even is size as possible to ensure even cooking.
Set up dredging station using shallow dishes (like pie plates) side by side. Combine flour, seasoned salt, garlic powder and pepper in one dish. In a second dish, whisk the eggs with melted butter. Spread chopped walnuts in a third dish.
Dredge one chicken cube through the flour, then the egg and finally the walnuts, pressing lightly to adhere to the chicken. Carefully arrange each piece of chicken on the prepared baking rack, placing smaller pieces towards the center. Repeat until all chicken pieces are coated.
Bake in the preheated oven until the exterior is golden and crispy andtheh chicken is fully cooked; about 8-10 minutes.
Cool slightly on the baking rack before transferring to a platter to serve. Garnish with fresh parsley if desired.
To make the honey mustard dipping sauce, combine the ingredients until well mixed. Serve in a small bowl for dipping.
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