Black walnut-encrusted chicken breasts
with peach sauce
Ingredients4boneless chicken breasts without skin2 cupsblack walnuts, chopped fine1/4 cupflour1/3 cuppeach preserves2 tablespoonshoney1/2 tablespoonmustard1 cupchicken stock1 tablespooncornstarch1 dashsalt and white pepper
Directions Preheat the oven to 375 degrees. Trim the boneless chicken breasts and pound out evenly. Then mix the preserves, honey and one-quarter cup of the chicken stock in a bowl. In another bowl, take the flour and finely chopped walnuts and mix together. Then dip the chicken breasts in the peach mixture and drain slightly. The roll the breasts in the walnut mixture and pat down. Place onto a cooking sheet and place in the oven for 20-25 minutes.
To make the sauce: put the peach mixture in a small pan. Then add the cornstarch to the remaining chicken stock and mix. Add the chicken stock to the peach mixture and bring to a boil. Reduce the heat and simmer for 10 minutes. Season with salt and pepper to taste.
Remove the chicken from the oven and plate. Take the sauce and nap it across the chicken breast, then serve.
Nutritional analysis per servingCalories (kcal)769.8Total fat (g)38.7Saturated fat (g)3.1