Walnut Coated Chicken

Name: Walnut Coated Chicken with Salad, Creamy Greek Dressing & Feta
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1/2 cup Feta Cheese; 1/2 oz Walnuts; 1 1/2 oz Greek Vinaigrette; 1 Cucumber; 2 tbsp Mayonnaise; 1 Tomato; 1/4 cup Breadcrumbs; 1 tsp Oregano; 10 oz Chicken Cutlets; 2 unit Scallions; 2 oz Mixed Greens; 2 tbsp Butter, tbsp; tsp Black Pepper, tsp; 1 tsp Cooking Oil, tsp; tsp Salt, tsp

with Salad, Creamy Greek Dressing & Feta

By Recipe0 System

Here’s a meal that walnut disappoint. Oops, did we give away the magic ingredient? Yes, crushed walnuts combine with panko and oregano to form a satisfyingly crunchy coating for oven-roasted chicken cutlets. To balance the richness, we serve them with a big fresh Greek salad of mixed greens, tomato, cucumber, and scallions—all tossed with a creamy, dreamy Greek dressing and topped with feta. While we’re spilling secrets, pssst... we give you enough dressing so it can double as a sauce for the chicken.

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/2 cup Feta Cheese
1/2 oz Walnuts
1 1/2 oz Greek Vinaigrette
1 Cucumber
2 tbsp Mayonnaise
1 Tomato
1/4 cup Breadcrumbs
1 tsp Oregano
10 oz Chicken Cutlets
2 unit Scallions
2 oz Mixed Greens
2 tbsp Butter, tbsp
tsp Black Pepper, tsp
1 tsp Cooking Oil, tsp
tsp Salt, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce.

Place 2 TBSP butter (3 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until melted, 30 seconds. Let cool slightly.

While butter cools, finely chop walnuts or crush in their bag with a heavy-bottomed pan or rolling pin.

Add walnuts, panko, half the oregano (all for 4), ¼ tsp salt (½ tsp for 4), and pepper to bowl with melted butter. Stir to combine.
2

In a small bowl, combine Greek vinaigrette and mayonnaise. Reserve 1 TBSP dressing (2 TBSP for 4 servings) for serving.
3

Pat chicken* dry with paper towels; season all over with salt and pepper. Place on a lightly oiled baking sheet.

Drizzle tops of chicken with a thin layer of dressing (you’ll use the rest in step 5); evenly spread. Mound with walnut coating, pressing firmly to adhere (no need to coat the undersides).

Roast on middle rack until crust is golden brown and chicken is cooked through, 15-20 minutes. Set aside to rest.
4

Meanwhile, dice tomato into ¾-inch pieces; season with salt and pepper. Trim and halve cucumber lengthwise; slice crosswise into ¾-inch-thick half- moons. Trim and thinly slice scallions; reserve 1 TBSP scallion greens (2 TBSP for 4 servings) for serving.
5

In a large bowl, toss mixed greens with as much remaining dressing as you like until evenly coated. Add tomato, cucumber, and remaining scallions; toss to combine.
6

Divide chicken and salad between plates. Drizzle reserved dressing over chicken and garnish with reserved scallion greens. Crumble feta over salad and serve.

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