Rachael Ray's Nutty Chicken Recipe Delight

Rachael Ray's Nutty Chicken Delight has become a beloved dish for home cooks looking to add some zest and texture to their dinner table. With a crunch from the nuts, the juiciness of well-seasoned chicken, and the freshness of a light salad, this recipe combines comfort with gourmet. Here's how you can bring this delightful meal to your own kitchen:

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and freshly ground black pepper
• 1/2 cup flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup breadcrumbs
• 1 cup mixed chopped nuts (almonds, pecans, walnuts, etc.)
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh thyme, chopped
• 1/2 cup olive oil
• For the Salad:
  • Mixed greens
  • Juice of 1 lemon
  • Extra-virgin olive oil
  • Salt and pepper to taste

Instructions:

Preparation:

1. Pound the chicken breasts to about ¹⁄₄-inch thick between plastic wrap. Season with salt and pepper.
2. Set up your breading station:
   • Dish 1: Flour with a pinch of salt and pepper.
   • Dish 2: Whisk together eggs and milk.
   • Dish 3: Mix breadcrumbs, nuts, Parmesan cheese, thyme, and a little more salt and pepper.

Cooking:

1. Heat olive oil in a large skillet over medium-high heat.
2. Coat each chicken breast in flour, shake off excess, then dip in the egg mixture, allowing excess to drip off. Finally, coat in the nut and breadcrumb mixture, pressing the coating onto the chicken.
3. Fry the chicken for about 3-4 minutes on each side, or until golden brown and the internal temperature reaches 165°F (75°C). Work in batches if necessary, not overcrowding the pan.
4. Remove and let drain on paper towels.

Serving:

1. Toss the salad greens with lemon juice, olive oil, salt, and pepper.
2. Serve the chicken with a side of the fresh salad for a complete meal.

💡 Note: The key to a crispy crust is ensuring the oil is hot enough before frying; it should sizzle when the chicken is added.

In this delightful dish, the nutty chicken not only offers a satisfying crunch but also brings depth to the flavor profile with its combination of herbs and nuts. Rachael Ray's recipe stands out for its ease of preparation and the sophisticated taste it imparts to an otherwise simple chicken dish. Whether you're looking to impress guests or add some variety to your weeknight dinners, this recipe is a surefire way to achieve culinary success.

Can I substitute the mixed nuts with one type of nut?

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Yes, you can substitute with one type of nut, but using a mixture provides a varied texture and flavor. Almonds, pecans, or walnuts work wonderfully alone if you prefer.

What side dishes go well with this chicken?

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This dish pairs well with a variety of sides. Try it with roasted vegetables, mashed potatoes, or even a simple couscous or quinoa for a nutritious touch.

How do I ensure the breading sticks well to the chicken?

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Make sure the chicken is dry before breading, press the breadcrumb mixture onto the chicken firmly, and let it rest for a few minutes before cooking to help the breading adhere better.

Can this recipe be made gluten-free?

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Yes, substitute the flour with gluten-free flour and use gluten-free breadcrumbs or crushed gluten-free crackers for the breading.

Is there a way to bake this chicken instead of frying?

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Absolutely, place the breaded chicken on a baking sheet lined with parchment paper. Spray lightly with cooking oil, and bake at 375°F (190°C) for about 25-30 minutes, or until the internal temperature is 165°F (75°C).