GORDON RAMSAY RECIPES INGREDIENTS: Crusted

I almost never order a nut-crusted entrée in a restaurant,
since they usually use a sugary glaze to hold them on, and/or feature a too
sweet nut, like pecan, or macadamia. That’s not an issue here; since we’re
going with buttery, subtly bitter walnuts, held on with a very savory “nut
glue,” made with a garlic and mustard base.

I like this approach so much better, especially since it
allows me to do a little bit of a sweet pan sauce, featuring honey, which is a
classic pairing with both walnuts and mustard. Above and beyond the ingredients
in your nut crust, the protection this layer of deliciousness provides can
actually make a boneless, skinless chicken breast seem like it was just carved
off a freshly roasted carcass. As long as you don’t overcook it, that is.

I caused a little stir on Twitter yesterday, when I said (in
so many words) that you don’t need to cook chicken breast to 165 F. internal
temperatures, as the FDA would like you too. I said, accurately I believe, that
150 F. is plenty hot enough, as long as it holds the temperature for at least
five minutes. I think it’s so much better that way, but I’ll leave that up to
you, and your probe thermometer. Regardless of how long you cook it, I really
do hope you give this a try soon. Enjoy!

Ingredients for 2 Servings:

For the “nut glue:”

4-6 cloves finely crushed garlic

2 tablespoons Dijon mustard

2 teaspoons fresh thyme

For the rest:

2 boneless, skinless chicken breasts (about 8 ounces each)

salt, freshly ground black pepper, and cayenne to taste

1 1/2 cups finely chopped walnuts

For the pan sauce:

all the pan drippings

1/2 cup chicken broth

1 tablespoon Dijon mustard

2 teaspoons honey

– Roast for 25 minutes at 375 F., or until an internal temp of
150 F.

–>

By DrDanFebruary 17, 2019 Last Updated – February 17, 2019 / 21 Comments

One of the best chicken breast recipes you will ever make. Just follow the easy step by step photo instructions. You can never have too many great chicken recipes.
Baked Parmesan Crusted Skinless Boneless Chicken Breasts on a fork

Editor’s Note: Originally Published January 26, 2013. Updated with expanded discussion and updated photos.

I based this off an allrecipe.com recipe. I added some panko bread crumbs and garlic since all chicken must have garlic at our house. With the Parmesan combined with paprika and garlic, you get a tasty main dish.

My Rating
My rating system. Great 5 out of 5

A solid 5. One of my best chicken recipes. Also, makes a great leftover.

Pro Tips: Baked Parmesan Crusted Skinless Boneless Chicken Breast

Chicken Breast

Chicken breasts were 6-8 oz. years ago are now mostly about 10-12 oz or more.

Try to use chicken breasts that are all about the same size. The results overall will be better since they will cook more evenly.

Cooking Method

Always place the thicker part of the breast towards the outside of the tray when baking chicken breasts.

I suggest cooking chicken on a rack if you have one. You will get air flow under the chicken and better crispier results.

You really need to get a rack if you don’t have one. Be sure to get one that is “oven safe.” Some racks are cooling racks only and have a coating.

If your local store does not have them, Amazon will. I list a few in Cooking for Two Shop, but others will work.

The Coating

This recipe requires grated Parmesan cheese. I much prefer fresh grate for much better taste.

If you let the chicken sit for 5 to 10 minutes after coating before cooking, the coating will stick better.

I like to add a bit more coating to the top before going in the oven to thicken the crust. Also, a light spray of PAM (oil) will prevent that dried bread crumb thing that can happen in the oven.

Final Note: There is enough coating for four breasts, but I only had three, so the pictures are of three large breasts, but the recipe will say four so you can scale it correctly.

ingredients for Parmesan crusted chicken

Preheat oven to 350 convection or 375 conventional oven. Trim and pat dry 3-4 skinless boneless chicken breasts.

grating Parmesan cheese into a chrome pan

Grate 1/2 cup of fresh Parmesan. Fresh is better but use pre-grated if necessary.

spraying PAM on a rack on a baking pan

Prep a baking pan. Aluminum foil for easy cleanup, a rack to help crisp all sides and a good spray of PAM. If you don’t have the rack, just spray or oil the foil.

holding a chicken breast over the egg wash

Set up a dredge line with one egg whipped in pan one. In pan two, add 1/4 cup AP flour, 1/4 cup Panko breadcrumbs, 1/2 cup grated Parmesan cheese, 2 teaspoon paprika and 1/2 teaspoon each of salt, pepper and garlic powder. Dip the chicken breast in the egg, coat well and shank off excess.

holding a chicken breast over the coating

Dip the chicken in the breading mixture and pat it on. Shake off the excess. Place on the prepared rack

adding a light spray of PAM before cooking

Add a little extra topping to each breast. Give them a light spray of PAM. Bake until internal temp of 165. About 35 minutes.

Baked Parmesan Crusted Skinless Boneless Chicken Breasts on a white plate

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If you enjoyed this recipe, the pleasure of a

Chef Gordon Ramsay Recipes

Tag: Crusted

Walnut Crusted Chicken Breast – It’s all About the Nut Glue by Gordon Ramsay

Baked Parmesan Crusted Chicken Breasts by Gordon Ramsay

Pro Tips: Baked Parmesan Crusted Skinless Boneless Chicken Breast

Chicken Breast

Cooking Method

The Coating

Pro Tips:

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Servings	Prep Time
4 servings	10 minutes