A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Divine Basil-Walnut Chicken
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- #84877
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 pound boneless, skinless chicken breasts or thighs
4 ounces organic walnuts
2/3 cup Parmesan cheese
1/4 teaspoon salt
3/4 cup fresh basil leaves
crushed black pepper to taste
4 tablespoons milk (I used whole milk, but skim or 2% work fine)
directions
Lightly grease a cookie sheet and preheat the oven to 400 degrees F.
Place the walnuts, Parmesan, salt, basil leaves and black pepper into a food processor and pulse until chopped. Note, you can also blend these ingredients the "old school" way with a good, sharp (preferably large, single blade) mezzaluna.
Place the milk in a medium bowl, and the chopped mixture in another medium bowl. Dip each chicken piece in the milk, then roll it about in the mixture. Lay them out on the cookie sheet and bake 30 minutes or until golden and bubbly.
added by
ufoodie
nutrition data
Nutritional data has not been calculated yet.
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Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
October 17, 2013
I mixed an egg with the milk so the mixture would stick better to the chicken. I used chicken thighs which took a little longer than 30 minutes. Maybe they should have been pounded flatter? It was really tasty. The walnut coating was very good.