Preheat your oven to 350°F (175°C) and toast the walnuts on a baking sheet until fragrant and golden, about 8 minutes. Let them cool slightly before chopping finely.
1 cup walnuts
Pat the chicken breasts dry and season them lightly with salt and pepper. Place each breast on a plate and brush with a little olive oil to help the crust stick.
1 cup walnuts
Press each chicken breast into the chopped toasted walnuts, ensuring the nuts stick evenly all over the surface, creating a crunchy coating.
1 cup walnuts
Heat a large skillet over medium heat and add a splash of olive oil. Once shimmering, add the walnut-crusted chicken breasts and cook for about 4-5 minutes per side, until the crust is golden brown and the chicken is cooked through.
1 cup walnuts
Transfer the skillet or the chicken to the oven and bake for an additional 10-12 minutes, until the internal temperature reaches 165°F (74°C). Remove and let rest for a few minutes.
1 cup walnuts
Meanwhile, prepare the fennel slaw: combine thinly sliced fennel, shredded carrot, apple cider vinegar, honey, a pinch of salt, and black pepper in a bowl. Toss well and let sit for at least 10 minutes to develop flavor.
1 cup walnuts
Once the chicken has rested, slice it into strips or keep whole for serving. Plate the walnut-crusted chicken alongside a generous scoop of the fennel slaw for a vibrant, textural contrast.
Savor the dish immediately, enjoying the crispy, nutty crust paired with the refreshing, crunchy fennel slaw. The combination offers a satisfying mix of textures and flavors.
