Ingredients

The following ingredients have 5 Servings
  • 1 tbsp kosher sea salt
  • 1 cup raw walnuts
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, chopped
  • 1/8 tsp cayenne
  • 3 large chicken breasts (1 1/2 to 2 lbs total)
  • 2 tbsp walnut oil (or avocado oil or butter)
  • Salt and pepper

Instruction

  • To brine the chicken, fill a large bowl with cold water and stir in the kosher salt until mostly dissolved. Place the chicken in bowl and chill in refrigerator about 1 hour.
  • Preheat the oven to 375ºF and lightly grease a 9x13 inch glass or ceramic baking dish.
  • In a food processor, grind the walnuts until the resemble coarse crumbs. Transfer to a bowl and stir in the garlic, rosemary, and cayenne.
  • Remove the chicken breasts from the brine and pat dry with rags or paper towels. Carefully slice each breast horizontally through the center to make 6 cutlets.
  • Arrange the chicken in a single layer in the prepared baking dish. Drizzle the chicken with the walnut oil and brush to coat, then season generously with salt and pepper.
  • Sprinkle the walnut mixture over the chicken and use a spoon to press firmly into the chicken. Bake until golden and the chicken is cooked through, 20 to 25 minutes.