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Ingredients
- 1/4 cup extra virgin olive oil (50 mL)
- 2 tbsp fresh lemon juice (25 mL)
- 4 boneless, skinless chicken breasts, salt and pepper to taste
- 1/2 cup finely ground California walnuts (125 mL)
- 1/2 cup breadcrumbs (125 mL)
- 1 tbsp each, finely chopped fresh rosemary and fresh sage (15 mL)
- Garnishes: Grated orange rind and walnut pieces
Preparation
Step 1
Combine olive oil and lemon juice. Season chicken breasts with salt and pepper. Pour oil and lemon juice mixture over chicken and marinate at room temperature for 15 minutes or in refrigerator for one hour. Combine walnuts, breadcrumbs, rosemary, and sage. Press walnut-crumb mixture onto each piece of chicken. Place on lightly greased baking sheet in lower third of preheated 375 degrees F (190 C) oven. Bake 25 minutes or until juices of chicken run clear when pierced with a toothpick. Garnish with grated orange rind and walnut pieces.