Walnut Crusted Chicken Breast

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Walnut Crusted Chicken Breast
 
Walnuts are packed with omeg-3 fatty acids and will help keep the chicken moist. This recipe is easy and delicious!
Author:
Recipe type: Main
Ingredients
  • 2 large boneless skinless chicken breasts
  • ⅓ cup walnuts
  • ⅓ cup panko
  • 2 heaping tablespoons of finely grated Parmesan cheese
  • Salt and pepper
  • 1 large egg white
  • 2 tablespoon grapeseed oil
Instructions
  1. Preheat oven to 425 degrees. In a food processor, combine walnuts, panko and parmesan cheese. Process until fine crumbs form. Transfer to shallow bowl. In another bowl, beat egg white until frothy.
  2. Pat dry chicken and season both sides with salt and pepper. Dip each chicken breast into the egg white to coat completely, then dredge in the crumb mixture being sure to press to stick.
  3. Heat the oil in a large ovenproof skillet over medium heat until hot. Cook chicken until lightly browned on one side about 3 minutes. Flip chicken and transfer the skillet to the oven. Bake until golden brown and cooked through about 10 to 12 minutes.

 

Pistachio Panko Crusted Salmon

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Pistachio Panko Crusted Salmon
 
Pistachio Panko Crusted Salmon My husband tells me that this is one of his favorite dish’s. I’m grateful he tells me that often.
Author:
Recipe type: Main
Ingredients
  • 3 tablespoons unsalted shelled pistachio nuts
  • 1 tablespoon panko crumbs
  • 1 teaspoon olive oil
  • 2 8oz salmon fillets
  • 1 teaspoon salt and pepper
  • 2 teaspoons Dijon mustard
Instructions
  1. Preheat the oven to 425°F.
  2. Spray a baking sheet with cooking spray.
  3. Combine the pistachio nuts, panko in a food processor until coarsely ground, or chop as fine as possible.(If you have a magic bullet, it works awesome for this step.)
  4. Pat the fillets dry with paper towels and sprinkle with the salt and pepper. Spread the mustard evenly on top of each fillet. Top the fillets evenly with the pistachio mixture pressing to form an even layer. Drizzle the oil over the pistachio mixture and pat softly. Transfer the fillets, crust-side up, to the baking sheet. Roast until the salmon is just opaque in the center, 8 – 10 minutes.

 

Risotto Cakes

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Risotto Cakes
 
Risotto Cakes This is an awesome use of left over Risotto. I used my Lemon Risotto Recipe for these cakes and topped them with my Tilapia Ceviche. Together they make great combination of texture.
Author:
Recipe type: side
Ingredients
  • • 1 cup left over cooked Risotto
  • • Salt and freshly ground black pepper
  • • 1 cup all-purpose flour, for dredging
  • • 2 eggs, beaten
  • • 1½ cups panko breadcrumbs
  • • Canola oil, for frying
Instructions
  1. DIRECTIONS
  2. Form the mixture into burger-size patties, about 1-inch thick. Set up a dredging station with the flour in one dish, beaten eggs in another and panko breadcrumbs in another. Dip the rice patties into the flour, then into the eggs and finally coat them in the panko breadcrumbs.
  3. In a large skillet, heat ½-inch canola oil over medium heat until a pinch of panko sizzles when dropped in the oil. Working in batches of 2 to 3, fry the risotto cakes until golden brown, 2 to 3 minutes per side (use a fish spatula under the cake and the back of a fork on top to help stabilize while flipping). Transfer to a wire rack, which will help them stay crispy. Season with salt and they are ready to serve.