Day 50 : Walnut Crusted Chicken with Hollandaise Sauce

As luck would have it we never got a chance to make it to the store today, and though I had one last recipe in mind for the week it turned out I forgot to pick up shallots while at the store last.  So yet again I was forced to figure something else out on the fly.  I actually did a stuffed chicken tonight, but wasn’t as pleased with the resulting flavor as I’d like so I am going to put that on the back burner for now and revisit it later.  Jeff thought it was good, but for me it just wasn’t something I would enjoy again, though it wasn’t inedible either.

Anyway, the idea of a Hollandaise sauce over chicken is not new to us, and in fact I have had a similar dish in the past, but I changed it up a little bit tonight by the method I made my sauce and the coating I used for my chicken.  I think the ending result was very good, and I would definitely do it again the next time.  You can certainly just bake the chicken  in a baking dish, but puuting it on the rack over a sheet pan lifts it up a bit allowing the heat to circulate all the way around and it keeps the bottom coating from getting mushy because it normally sits in the juices.  You could take it a step further and line your sheet w/ foil to make clean-up even easier too.

Walnut Crusted Chicken with Hollandaise Sauce

Serves : 3                          Time to make : 1hr 10min

Ingredients :

  • 3 boneless skinless chicken breasts
  • 1 1/2 cup cornflakes
  • 1/2 cup walnuts
  • 1/3 cup butter, melted
  • 1 tsp. garlic powder
  • salt and pepper to taste
  • about 1/4 cup of flour (just need enough to coat the chicken)
  • 2 egg yolks
  • 2 T. lemon juice
  • dash cayenne pepper
  • 1/2 cup butter, melted

Directions :

  1. Preheat oven to 350 degrees, and coat a oven safe rack w/ cooking spray, placing it over top a  sheet pan.
  2. Crush your cornflakes til they are about the size you want for coating your chicken and place them in a shallow dish.  Roughly chop (or process) your walnuts til they are very small and the right size for coating the chicken.  Add that to the crushed cereal
  3. Dredge chicken breasts in the flour in a small dish just enough to coat them.
  4. In a second dish combine the 1/3 C melted butter, garlic, salt, and pepper.  Dip the flour coated chicken into this mixture ensuring that the entire breast is coated.
  5. Take the butter dipped chicken and roll it into your cereal and walnut coating making sure to coat every side and it helps to lightly press it into the chicken a little too.  Then carefully move the coated chicken to the rack.
  6. Pour the remaining butter mixture over the tops of your chicken slowly (so you don’t wash your coating off) and bake for 1 hour.
  7. When there is about 5 minutes left to your chicken it’s time to start the sauce.  A little trick to make it a bit warmer is to run very hot water through your blender just before you start and then dry it out.
  8. Seperate your eggs and place the yolks in the blender (you can save your whites for something else or toss them, it’s up to you).  Along with those place the lemon juice and cayenne pepper.  Blend until well mixed.
  9. With the blender on high and either the lid off or the little center piece of your lid removed (if your blender has it) slowly add the melted butter and continue to blend until the sauce thickens, which takes about 30 seconds.
  10. Pour your sauce over the chicken and enjoy!

Published in: on February 20, 2011 at 9:46 pm  Leave a Comment  
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