Walnut and Figs Coated Chicken Breasts

Instructions

1. Preheat the oven to 190 C. Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 0,5-1 cm thickness.
2. Place walnuts, breadcrumbs, orange zest, salt and ground red pepper in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg-white mixture, then dredge both sides in the walnuts mixture.
3. Place a making sheet over a tray and brush with. Set chicken breasts over and bake for 30-40 minutes or until golden brown.
4. If you do not have time, heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half the chicken and cook until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm. Carefully wipe out the pan with a paper towel and add the remaining oil. Cook the remaining chicken, adjusting the heat as needed to prevent scorching.

• Servings : 4
• Ready in : 20 Minutes
• Course : Main courses
• Recipe Type : Chiken and paultry
• Ingredient : Bread crumbs, Chicken breast, Egg white, Figs, Ground black pepper, Red pepper flakes, Salt, Sunflower oil, Walnuts