It’s easy to dress up boneless, skinless chicken thighs with this nutty walnut crust. It keeps them juicy and adds a flavorful crunch. The recipe also works with boneless, skinless chicken breasts. While the chicken bakes in the oven, the rigatoni and broccoli cook together on the stove.
— You can use pecans or macadamia nuts instead of walnuts. — You can use any type of short cut pasta such as penne.
— Place a large pot of water on to boil for the pasta. — Preheat oven to 400 degrees Fahrenheit. — Make chicken. — Cook pasta and broccoli.
Walnut-Crusted Chicken
Recipe by Linda Gassenheimer3/4 pound boneless, skinless chicken thighs 1/4 teaspoon salt 1/4 teaspoon cayenne pepper 3 tablespoons coarsely chopped walnuts 2 tablespoons panko breadcrumbs 1 egg lightly beaten 1 tablespoon olive oil
Preheat oven to 400 degrees Fahrenheit. Line a baking tray with foil. Remove visible fat from chicken and pound until about 1/2-inch thick. This can be done with the palm of your hand or the bottom of a sturdy skillet. Mix salt, cayenne pepper, walnuts and panko breadcrumbs together on a plate. Place egg in a bowl and lightly beat it with a fork. Dip chicken into the egg and then roll in the walnut mixture, making sure both sides are coated with the mixture. Place on the foil lined tray. Place in the oven for 4 minutes. Remove from the oven and turn chicken over. Return tray to the oven and bake 5 minutes. A meat thermometer should read 165 degrees.
Broccoli Rigatoni
Recipe by Linda Gassenheimer1/4 pound rigatoni pasta 1/2 pound broccoli florets (3 cups) 2 teaspoons olive oil Salt and freshly ground black pepper
Bring a large pot with 3 to 4 quarts water to a boil. Add pasta and cook 5 minutes. Add broccoli and continue to cook 5 minutes. Drain, leaving about 1/4 cup water in the pot. Add the olive oil, to the saved cooking water. Return pasta and broccoli to pot and toss to mix well. Add salt and pepper to taste.
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