Chicken Stuffed with Walnuts Recipe - Healthy Salad in the Village

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds provide similar crunch with less fat.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

chicken breasts

🥗Healthier: turkey breasts

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are more economical.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats are whole grain and add fiber.

Preheat oven to 375°F (190°C).

Chop walnuts finely and toast in a skillet over medium heat until fragrant, about 3-4 minutes.

Melt butter in the same skillet and sauté chopped onion and garlic until soft, about 5 minutes.

Add parsley, salt, black pepper, paprika, and cinnamon to the skillet, stirring to combine.

In a bowl, mix the toasted walnuts with the sautéed mixture and add lemon juice.

Cut a pocket into each chicken breast and season with salt and pepper.

Stuff each chicken breast with the walnut mixture, securing with toothpicks if necessary.

Dip stuffed chicken in beaten egg, then coat with bread crumbs.

Heat olive oil in a skillet over medium-high heat and sear the chicken on both sides until golden, about 4-5 minutes per side.

Transfer the chicken to a baking dish and add bay leaves.

Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through.

Remove from oven and let rest for 5 minutes before serving.

Cooking Techniques

Spice Level:

Allergens