Walnut-Crusted Chicken with Honey Mustard Glaze

Ingredients

For the Chicken

• 4 boneless skinless chicken breasts

• 1 cup finely chopped walnuts

• ½ cup panko breadcrumbs

• ½ cup grated Parmesan

• 1 tsp garlic powder

• 1 tsp paprika

• Salt & pepper, to taste

• 2 eggs, beaten

• 2 tbsp olive oil (for drizzling or pan-searing)

For the Honey Mustard Glaze

• ¼ cup Dijon mustard

• 3 tbsp honey

• 1 tbsp whole-grain mustard (optional)

• 1 tbsp lemon juice

• Salt & pepper, to taste

Instructions

1. Prepare the Chicken

1. Preheat oven to 400°F (200°C).

2. In a bowl, mix walnuts, panko, Parmesan, garlic powder, paprika, salt, and pepper.

3. Dip each chicken breast into beaten eggs, then press into the walnut mixture to fully coat.

2. Cook the Chicken

4. Place chicken on a parchment-lined baking sheet.

5. Drizzle lightly with olive oil (or sear both sides in a skillet with a little oil before baking).

6. Bake for 22–25 minutes, or until chicken reaches 165°F (74°C) and crust is golden.

3. Make the Honey Mustard Glaze

7. Whisk Dijon, honey, whole-grain mustard, lemon juice, salt, and pepper until smooth.

8. Warm briefly in a saucepan (2–3 minutes) for a silky finish.

4. Serve

9. Spoon the warm honey mustard glaze over the crispy walnut-crusted chicken.

10. Garnish with fresh parsley if desired.