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Walnut-Crusted Chicken with Fennel Slaw

This dish features chicken coated with a crunchy walnut crust, baked until golden and crispy. It is paired with a crisp fennel slaw that combines shredded fennel, alongside a light dressing, providing a fresh and slightly anise-scented contrast to the rich chicken. The final presentation showcases a warm, textured main with a bright, crunchy side.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Modern
Calories: 420
Ingredients Equipment Method

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup walnuts halved or pieces
  • 1/2 cup panko breadcrumbs
  • 2 cloves garlic minced
  • 2 tablespoons olive oil divided, for coating and baking
  • 1 fennel bulb shredded
  • 1 medium lemon for juice
  • 1 tablespoon honey
  • 2 tablespoons apple cider vinegar or white vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Baking Sheet
  • Food processor
  • Mixing bowls
  • Baking parchment or silicone mat

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment or a silicone baking mat.
  2. Place walnuts in a food processor and pulse until finely chopped but not powdered, about 10-12 pulses.
    4 pieces boneless, skinless chicken breasts
  3. Transfer chopped walnuts to a shallow bowl and mix in panko breadcrumbs and a pinch of salt and pepper for flavor.
    4 pieces boneless, skinless chicken breasts
  4. Brush the chicken breasts lightly with 1 tablespoon of olive oil to help the crust stick.
    4 pieces boneless, skinless chicken breasts
  5. Dredge each chicken breast thoroughly in the walnut mixture, pressing gently to adhere the crust evenly all over.
    4 pieces boneless, skinless chicken breasts
  6. Arrange the coated chicken breasts on the prepared baking sheet and bake for about 20-25 minutes, or until golden brown and cooked through (internal temperature of 165°F).
    4 pieces boneless, skinless chicken breasts
  7. While the chicken bakes, prepare the fennel slaw by placing shredded fennel in a bowl. Add lemon juice, honey, vinegar, and the remaining tablespoon of olive oil.
    4 pieces boneless, skinless chicken breasts
  8. Toss the fennel with the dressing until evenly coated, and set aside to let it soften slightly.
    4 pieces boneless, skinless chicken breasts
  9. Once the chicken is cooked and crispy, remove from the oven and let it rest for a few minutes to settle the juices.
    4 pieces boneless, skinless chicken breasts
  10. Slice the chicken if desired, and plate it alongside a generous heap of fennel slaw for a vibrant contrast in flavors and textures.
    4 pieces boneless, skinless chicken breasts
  11. Enjoy your walnut-crusted chicken with the crisp fennel slaw for a balanced and satisfying meal.