Herbed Maple Walnut Chicken

Chicken with Maple Stuffing
http://pgoarelish2.files.wordpress.com/2011/01/24426_herbed_chicken_mrg.jpg?w=150
  • Yield: 4 servings
  • Prep: 20 mins
  • Cook: 25 mins

For a smaller gathering, try these chicken breasts -- which contain all the same great fall flavors you crave at the holiday meal.

Ingredients

1/2cup finely ground toasted walnuts
1cup lightly toasted plain breadcrumbs
2teaspoons chopped fresh sage
2tablespoons butter, melted
4tablespoons maple syrup, divided
3/4teaspoon salt, divided
Coarsely ground black pepper
2 1/2cups reduced-sodium chicken broth
1/2cup dry white wine
4sprigs fresh thyme
1tablespoon olive oil
4 boneless, skinless chicken breasts (about 6 ounces each), trimmed
2tablespoons chilled butter

Instructions

  1. Combine walnuts, breadcrumbs and sage in a medium bowl.  Add butter and 2 tablespoons maple syrup; stir until blended. Add 1/4  teaspoon salt and pepper.
  2. Combine chicken broth, white wine, thyme sprigs and remaining 2 tablespoons maple syrup in a saucepan. Bring to a boil; cook over medium-high heat until reduced to about 1 cup and a rich amber color, about 15 minutes.
  3. Preheat oven to 425F. Heat olive oil in a large ovenproof skillet over medium-high heat. Sprinkle 1/4  teaspoon salt and pepper on chicken breasts. Place flat-side down in the pan. Cook until chicken is golden brown on bottom, about 3 minutes.  Remove pan from heat. Turn chicken over and mound breadcrumb mixture evenly on top of each breast, pressing lightly to adhere. (Some topping may fall into pan.) Transfer pan to oven and bake until topping is golden brown and chicken is thoroughly cooked, 10 to 12 minutes.
  4. Transfer chicken to a serving plate and cover with foil. Add broth mixture to pan, stirring to loosen browned bits on bottom.  Boil over medium-high heat until reduced to about 3/4 cup. Reduce heat to medium-low; add butter, 1 tablespoon at a time, stirring until melted before adding more.  Add 1/4  teaspoon salt and pepper. Drizzle sauce over chicken just before serving.

Recipe by Julie Hession.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 550
  • Fat 27g
  • Saturated Fat 10g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 8g
  • Cholesterol 105mg
  • Sodium 850mg
  • Potassium 520mg
  • Carbohydrate 37g
  • Fiber 2g
  • Sugars 15g
  • Protein 35g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 0%
  • Calcium 10%
  • Iron 20%
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