Mustard Walnut Chicken

We eat a lot of chicken in this tiny home. It's healthy. It's cheap. It's easy to deal with. I like it a lot.


Tonight the hubster and I decided to try a new recipe. So I decided to try a new recipe and he decided he'd eat it. Especially because it contains mustard. I love all things mustard and he is deciding he likes mustard a lot too.


Tonight - mustard-y, nutty, juicy chicken. All things wanted when making dinner on a cold (64 degree) and rainy night.

The starting lineup: chicken breasts, panko, walnuts, lemon zest, dijon mustard, egg, shallot, olive oil, dried mustard, cayenne pepper, black pepper, and salt.

Cut the chicken breasts in half and use a rolling pin to flatten to an even size of 1/2 to 1/4 inch pieces.

Ta-Da! Let me tell you, I really enjoyed pounding the chicken. Its a great way to take out some frustration. However, I'm not sure the neighbors below us are too fond of it.


Right about now you want to start heating up a skillet with some oil in it. Make sure the skillet is oven safe!

Place the egg in a small bowl.

Add the mustard.

Whisk together.

Put the panko, minced shallot, lemon zest, chopped walnuts, dried mustard, and cayenne pepper in a pie tin. 

Stir it all up.

Dip the chicken in the mustard.

Then dip in the pie tin. It's like Where's Waldo right here - I promise there's chicken in there!

Place those suckers in the skillet for about 2-5 minutes until they're brown.

Flip those suckers over and place it in the oven. The whole darn thing. For about 8 - 10 minutes until the chicken is cooked. 

Take out of the oven and enjoy. Be sure to blow on it before eating the whole thing - this stuff is hot and hard to resist! Gah it's good!



Mustard Walnut Chicken


4 boneless, skinless chicken breast halves
1 large egg
3 tbsp. dijon mustard
1/2 c. panko
1/4 c. walnuts - finely chopped
1 large shallot - minced
zest of one lemon
1/2 tsp. dry mustard
1/4 tsp. cayenne pepper
2 tbsp. olive oil
salt and black pepper


Preheat oven to 400F and warm the oil in a large, oven safe skillet on medium heat.


Put chicken breast halves under wax paper and pound with a rolling pin until 1/2-1/4 in thick. 


In a small bowl, whisk together the egg and dijon mustard. Set aside.


In a pie pan, mix the panko, walnuts, shallot, lemon zest, cayenne, dried mustard, salt, and pepper.


Coat the chicken in the egg mixture, then in the panko. Make sure both sides are fully covered.


Place the chicken in the skillet for about 2-5 minutes, until they are golden brown. Once golden, flip the chicken and place the entire pan in the oven to finish cooking for about 8 minutes.


Put the chicken on a plate and serve.