Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Walnut Crusted Chicken Breasts with Peach Sauce Recipe
    Lost? Site Map

    Walnut Crusted Chicken Breasts with Peach Sauce

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    evelyn/athens's Note:

    A fabulous combination of flavours and textures. Easy too.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 375F.
    2. 2
      Trim the boneless chicken breasts and pound out evenly.
    3. 3
      Mix the preserves, honey, mustard and 1/4 cup of the chicken stock in a bowl.
    4. 4
      In another bowl, take the flour and finely chopped walnuts and mix together.
    5. 5
      Dip the chicken breasts in the peach mixture and drain slightly.
    6. 6
      Then roll the breasts in the walnut mixture and pat down.
    7. 7
      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.
    8. 8
      To make the sauce: put the peach mixture in a small pan.
    9. 9
      Then add the cornstarch to the remaining chicken stock and mix.
    10. 10
      Add the chicken stock to the peach mixture and bring to a boil.
    11. 11
      Reduce the heat and simmer for 10 minutes.
    12. 12
      Season with salt and pepper to taste.
    13. 13
      Remove the chicken from the oven and plate.
    14. 14
      Take the sauce and nap it across the chicken breast, then serve, with lots of steamed veggies.
    15. 15
      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.

    Ratings & Reviews:

    • on February 09, 2004

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 06, 2011

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 31, 2008

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Walnut Crusted Chicken Breasts with Peach Sauce

    Serving Size: 1 (285 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 682.0
     
    Calories from Fat 378
    55%
    Total Fat 42.1 g
    64%
    Saturated Fat 4.4 g
    22%
    Cholesterol 77.3 mg
    25%
    Sodium 293.1 mg
    12%
    Total Carbohydrate 45.0 g
    15%
    Dietary Fiber 4.5 g
    18%
    Sugars 24.0 g
    96%
    Protein 36.5 g
    73%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes