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    You are in: Home / Community Forums / Recipe Requests - General / Champp's Walnut Crusted Chicken
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    Champp's Walnut Crusted Chicken

    Tue May 27, 2008 2:34 pm
    Regular "Line Cook" Poster
    Good Eats, everyone!

    I went to Champp's the other night. My new boyfriend had the Champp's Walnut Crusted Chicken and I tried it.
    I loved this dish so much I almost wanted to sneak back to the restaurant after our date and order one to go!!!

    Below is the description of the dish from their menu. Ring a bell, anyone?

    Walnut Crusted Chicken
    Pan-seared chicken breasts with walnut pieces and hazelnut pecan sauce. With sesame vegetables, garlic mashed potatoes and TABASCO fried onions.

    I hope you can help me find this one. I promise I'll post the recipe with pictures and credit you for the help.
    Thanks in advance.

    Tue May 27, 2008 4:02 pm
    Forum Host
    Not sure how close this is to what you had, but here is my 2 worth. icon_cool.gif

    Walnut Crusted Chicken (4 servings)

    2 slices whole-wheat bread, dried
    1/3 cup walnuts
    2 Tablespoons Parmesan cheese, freshly grated
    Coarse salt and ground pepper
    1 large egg white
    4 chicken breast halves, boneless and skinless (6 to 8 ounces each)
    1 Tablespoon peanut oil (can use your favorite cooking oul)

    Preheat oven to 425 degrees.
    In a food processor, combine bread, walnuts, and Parmesan; season with salt and pepper.
    Process until fine breadcrumbs form.
    Transfer to a shallow bowl.
    In another shallow bowl, beat egg white until frothy.
    Season chicken with salt and pepper.
    Dip each breast into egg white, letting excess drip off, and then into crumb mixture, pressing to adhere.
    In a large nonstick ovenproof skillet heat oil over medium heat.
    Add chicken and cook until lightly browned, 1 to 3 minutes.
    Carefully turn chicken over and put skillet in oven.
    Bake until chicken is golden brown and cooked through, 8 to 12 minutes.
    Pecan Hazelnut Brown Butter Sauce Recipe

    Melt remaining 1/2 stick butter over moderately low heat, then cook pecans, stirring, until fragrant and a shade darker, 1 to 2 minutes.
    1/4 cup pecans, coarsely chopped
    1/3 c hazelnuts, lightly toasted & sliced
    1/3 c butter .
    1/2 c white wine

    In a small saucepan, melt the butter over moderately low heat, add pecans and sautee until fragrant and a shade darker, about 1 to 2 minutes.
    Add the wine & hazelnuts & let reduce slightly.
    Remove from heat and spoon over your favorite meat...(chicken, pork, trout, etc.)
    Pecan Bourbon Chicken

    1/2 cup finely chopped pecans
    1/2 cup dry bread crumbs
    8 skinless, boneless chicken breast halves
    1/4 cup clarified butter, melted
    1/4 cup Dijon mustard
    1/4 cup dark brown sugar
    2 2/3 tablespoons bourbon whiskey
    2 tablespoons soy sauce
    1 teaspoon Worcestershire sauce
    3/4 cup unsalted butter, chilled and cut into small cubes

    Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter.
    Spread the mixture out on a plate.
    Press the chicken breasts into the mixture to coat on both sides.
    Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat.
    Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
    In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth.
    Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time.
    Do not return to the heat.
    Arrange the chicken breasts on a large serving plate.
    Pour the sauce over the chicken.
    Thu May 09, 2013 3:53 am
    Newbie "Fry Cook" Poster
    Hello, here is the Walnut Crusted Chicken recipe from Champps. This is my all time favorite meal anywhere. Good luck.

    Recipe: Champps walnut-crusted chicken

    Champps walnut-crusted chicken
    Adapted from Champps Americana. The restaurant serves the chicken dish with garlic mashed potatoes and a sauteed vegetable medley with soy sauce.
    3 (3-ounce) chicken breasts
    1/4 cup plain breadcrumbs
    1/4 cup cornmeal
    1/4 cup finely chopped walnuts
    2 teaspoons dried oregano

    Salt and freshly ground black pepper, to taste
    1/2 cup olive oil
    1/4 cup walnut brown butter sauce (See recipe)
    1/4 cup Tabasco fried onions (See recipe)
    Pinch of fresh parsley, leaves picked, chopped fine, for garnish
    1. Place chicken breasts between two pieces of plastic wrap. Using a meat mallet, lightly pound the chicken to 1/2-inch thickness.
    2. Using a medium bowl, combine breadcrumbs, cornmeal, walnuts and oregano, season with salt and pepper . Place chicken breasts in breadcrumb mixture, pressing coating on both sides.
    3. Preheat oven to 375 degrees. In a medium oven-proof saute pan over medium-high heat, add the oil. Add the crusted chicken and cook on one side for 2 minutes. Turn the breasts over. Place the pan in the oven. Cook until golden brown and internal temperature reaches 165 degrees, about 3 minutes.
    4. Place chicken on serving plate and top with walnut brown butter sauce and Tabasco onions.

    Makes 2 servings.
    Nutrition information per serving: 813 calories, 71% calories from fat, 64 g fat, 13 g saturated fat , 101 mg cholesterol, 26 g carbohydrates, 36 g protein, 195 mg sodium, 5 g fiber

    Recipe: Walnut brown butter sauce

    Walnut brown butter sauce 2 tablespoons unsalted butter 1/4 cup chopped walnuts, toasted Salt and freshly ground black pepper, to taste Using a small saucepan over medium heat, melt the butter. Cook until butter is light brown and has a nutty fragrance. Remove from heat and add walnuts. Season with salt and pepper. Makes 2 servings. Nutrition information per serving: 197 calories, 93% calories from fat, 20 g fat, 8 g saturated fat, 30 mg cholesterol, 2 g carbohydrates, 4 g protein, trace sodium, 1 g fiber
    Chicagoland Chef du Jour
    Thu May 09, 2013 5:23 am Groupie
    I cannot imagine the walnut mixture will adhere to the chicken without an egg wash.

    Also, you have to be very careful NOT To burn the walnut mixture. Nuts burn easily when cooked.

    I am posting this recipe Nut-Crusted Chicken Breasts (I have made it several times) to guide you through the egg wash & cooking process.

    In the restaurant recipe posted, it may be possible to bake the chicken, rather than first pan frying in oil before putting in the oven. Just a thought.
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