How To Make Walnut Herb Chicken and Vegetables
This herb chicken meal is crusted with a crispy walnut-panko exterior, and served with a side of tender carrots and potatoes, for a mouthwatering meal!
Serves:
Ingredients
- ¼cupmilk
- 2tbspdijon mustard
- 6ozchicken cutlets
- â…“cuppanko crumbs
- â…“cupwalnuts,finely chopped
- 2tbspparmesan
- 1tbspdried parsley
- 2tspdried basil
- 1tspdried rosemary
- ¼tspkosher salt
- ¼tspfreshly ground black pepper
- 2tbspolive oil
- 1cupbaby potatoes,sliced thin
- 1cupcarrots,sliced in half
- 1cupbroccoli
- red bell pepper
- yellow bell pepper
Instructions
-
Preheat the oven to 400 degrees F. Pound the chicken so that they are about ½ thickness.
-
Combine the milk and mustard in a shallow dish stirring with a whisk. Add the chicken to the milk, turning to coat.
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Combine the panko crumbs with finely chopped walnuts, parsley, basil, Parmesan, rosemary, salt and pepper in a separate dish.
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Remove the chicken from the milk mixture and dredge in the crumb mixture.
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Line a large baking sheet with aluminum foil and spray with cooking spray.
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Lay the chicken on top. Arrange the chopped vegetables around the chicken. Add salt and pepper, then drizzle in olive oil.
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Bake for 10 minutes and flip the chicken and vegetables. Bake for an additional 15 minutes or until the chicken is no longer pink.
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Serve warm, and enjoy!
Nutrition
- Calories:Â 427.45kcal
- Fat:Â 14.84g
- Saturated Fat:Â 3.19g
- Trans Fat:Â 0.05g
- Monounsaturated Fat:Â 7.22g
- Polyunsaturated Fat:Â 1.74g
- Carbohydrates:Â 54.97g
- Fiber:Â 4.90g
- Sugar:Â 4.96g
- Protein:Â 18.90g
- Cholesterol:Â 31.90mg
- Sodium:Â 532.29mg
- Calcium:Â 238.84mg
- Potassium:Â 481.98mg
- Iron:Â 2.24mg
- Vitamin A: 289.98µg
- Vitamin C:Â 30.19mg
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