Prep 15 mins
Cook 25 mins
A fabulous combination of flavours and textures. Easy too.
- 4 boneless skinless chicken breasts
- 2 cups walnuts, chopped fine
- 1⁄4 cup flour
- 1⁄3 cup peach preserves
- 2 tablespoons honey
- 1⁄2 tablespoon mustard
- 1 cup chicken stock
- 1 tablespoon cornstarch
- 1 dash salt
- 1 dash white pepper
- Preheat the oven to 375F.
- Trim the boneless chicken breasts and pound out evenly.
- Mix the preserves, honey, mustard and 1/4 cup of the chicken stock in a bowl.
- In another bowl, take the flour and finely chopped walnuts and mix together.
- Dip the chicken breasts in the peach mixture and drain slightly.
- Then roll the breasts in the walnut mixture and pat down.
- Place onto a baking pan and bake for 20-25 minutes, or until juices run clear when chicken in pierced with a fork or knife.
- To make the sauce: put the peach mixture in a small pan.
- Then add the cornstarch to the remaining chicken stock and mix.
- Add the chicken stock to the peach mixture and bring to a boil.
- Reduce the heat and simmer for 10 minutes.
- Season with salt and pepper to taste.
- Remove the chicken from the oven and plate.
- Take the sauce and nap it across the chicken breast, then serve, with lots of steamed veggies.
- Note: This recipe is very flavourful as it is, but if you want a bit more richness, you can drizzle 1/4 cup of melted butter over the breasts before baking.
My husband said that this was the best chicken dish he's ever tasted. I think I'm jealous! I lined my baking pan with parchment paper which made the clean-up really easy. Because there was no butter or oil drizzled on top of the chicken, it didn't get very brown and looked kind of "floury". But reducing the fat in a recipe is more important to me, and once the sauce was drizzled on the top, it didn't matter one bit. The peach sauce (I used apricot) wasn't cloyingly sweet, which made me happy since I don't have a sweet tooth. I'm so happy you posted this recipe Evelyn, since I was able to prepare a memorable meal for my DH.
This was an awesome dish! I thought it would be too sweet for me but it was just perfect. I used pecans instead of walnuts and didn't have peach preserve - a good old fashioned peach tasted just fine, although I mashed the peach pieces a little prior to dipping the chicken in it to get the juice out. I also simmered the sauce for an extra 5 minutes to make sure the sauce was good and thick. I will make this again, thank you for sharing!
This was amazing! I've never thought of using nuts for a crust on chicken. My son wanted to try peach preserves for his PB&J sandwiches and ended up not liking it. So I was left with a jar of preserves and then found this recipe. I didn't pay attention to the amount of walnuts it called for and only grabbed the small bag so I ended up mixing the walnuts with pecans. I would highly recommend this to anyone looking for a different way to make chicken!