Chicken with Walnut Crust and Sautéed Leeks
Walnuts provide a tasty crunch on moist, roasted chicken. The sautéed leeks in a light cream sauce compliment the texture and flavour perfectly.
- Course Main Dishes
- Prep. Time 15 mins
- Cooking Time 25 mins
- Yields 4
Preparation
What You Need
Instructions
Preheat oven to 375 °F (190 °C). Place chicken on foil-lined rimmed baking sheet.
In food processor, combine walnuts, 2 tbsp (30 mL) of the whipping cream, mustard and 1/4 tsp (1 mL) each salt and pepper; pulse until walnuts are chopped. Press in an even layer on top of chicken breasts.
Roast in preheated oven for about 45 min or until thermometer inserted into the thickest part reads 170°F (77°C).
Meanwhile, in a large skillet, melt butter over medium heat. Add leeks, garlic and sage; sauté for about 5 min or until leeks are translucent and starting to brown. Add vinegar; stir until evaporated. Stir in remaining whipping cream and bring to a boil; boil, stirring often, for 2 to 3 min or until sauce is reduced and thickened. Stir in 1/2 tsp (2 mL) salt and 1/8 tsp (0.5 mL) pepper, or to taste. Spoon leeks onto serving plates and top with chicken.
Tips
The food processor makes quick work of chopping the nuts. If you don't have one, finely chop
the nuts by hand and stir with cream mixture.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 651 CaloriesProtein: 47 g
Carbohydrate: 13 g
Fat: 47 g
Fibre: 3.0 g
Sodium: 200 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
11 %
/
121 mg
Niacin:
88 %
Vitamin B6:
70 %
Magnesium:
46 %
Phosphorus:
46 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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