How long does it take to make Nut-Crusted Chicken Breast?
Coat chicken breast slices in a mustard mixture and then in half a cup of breadcrumbs with a third of a cup of almonds, and bake at 200°C (390°F) for about 12 minutes.
32 minTotal
14 minActive time
18 minSetting
Step by Step
| # | What to do | How long |
|---|
| 1 | Preheat the oven to 200°C (390°F) | 12 min |
| 2 | Grind the pistachios and breadcrumbs in a food processor to a coarse crumb, not a powder | — |
| 3 | Add half the olive oil and half the salt to the crumb and mix with your fingers | 1 min |
| 4 | Season the chicken with the rest of the salt and the black pepper and spread a thin layer of mustard over the top | 1 min |
| 5 | Place the chicken in a lined baking pan and press the crumb on top | 1 min |
| 6 | Roast the chicken in a hot oven (200°C / 390°F) 15–20 minutes | 18 min |
How to Tell It's Done
- until an even crust forms
- until the crust is golden and a thermometer in the thickest part reads 68°C (155°F)
Tips
- Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
- In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
- The mustard is the crust's glue: a thin layer holds the crumb on the chicken, and a thick layer makes it soggy.
Common Mistakes
- Grind to a coarse crumb, not a powder: the pieces of nut are what make the crust crisp, and a powder turns oily and dense.
More Ways
- 80 g chopped nuts for 400 g thinly sliced chicken breast; bake at 180°C (355°F) for 15–20 minutes, until golden.
- Coat chicken breast halves in Dijon mustard and honey and bake at 180°C (355°F) for about 10 minutes, and serve over ground pistachios.
The full recipe: Nut-Crusted Chicken Breast →
Recipes with Nut-Crusted Chicken Breast
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