CHEF JEFF — ONE BYTE AT A TIME: Walnut-Crusted Chicken Breasts

This recipe provides a “rainbow of foods” for National Nutrition Month.

Walnut-Crusted Chicken Breasts

2 slices 100 percent whole-wheat bread, dried

1/3 cup walnuts, toasted

2 tablespoons Parmesan cheese, freshly grated

Coarse salt and ground pepper

1 large egg white

4 chicken breast halves, boneless and skinless

1 tablespoon canola oil

Lemon slices, for serving

Salad greens for serving

Preheat oven to 400 degrees. In food processor, combine bread, walnuts and cheese; season with salt and pepper. Process until fine bread crumbs form. Transfer to bowl. In another bowl, beat egg white. Season chicken with salt, pepper. Dip breasts into egg white. Let excess drip off. Dip into crumb mixture, pressing to adhere. In nonstick, ovenproof skillet, heat oil over medium heat. Add chicken. Cook until lightly browned. Turn chicken over. Put skillet in oven. Bake until chicken is golden brown. Serve with lemon, green salad.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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