Serves 6 Ingredients: 6 skinless fillets of chicken breast 1 egg 1 tsp. mustard 1 cup toasted, dry breadcrumbs 1 tsp. salt 1/2 tsp. black pepper 1/8 tsp. cayenne pepper flakes, or more if liked 1/2 cup fresh herbs: parsley, chives, rocket, basil, scallions, cilantro - alone or in combination. (I like half cilantro, half rocket.) 1 cup toasted, ground walnuts olive oil to drizzle Method: Preheat oven to 450 F, 220 C. 1. Toast the walnuts in a dry skillet for 2 minutes, tossing them around with a spatula once in a while. When a nutty aroma arises from them, remove them from the skillet and allow them to cool. 2. In a bowl, combine the breadcrumbs, the salt, black pepper, and cayenne flakes. 3. In a food processor fitted with the knife blade, blend the walnuts and the herbs till the nuts are chopped fine. Blend the herb/nut mixture with the dry mixture of breadcrumbs and seasonings. 4. Blend the egg and the mustard in a separate bowl. 5. Dip each side of each chicken fillet into the egg mixture. Then dip each eggy fillet into the crumb mix, pressing it lightly to make the crumb mixture stick. 6. Place the coated fillets on a rack over a baking pan. Drizzle them all over with a thread of olive oil. 7. Bake 12 minutes or until the chicken is no longer pink inside. If it seems like the crust will burn before that, cover the fillets with a sheet of tin foil. |