Walnut-Crusted Chicken

Forget Shake ‘n Bake!  Enjoy this summer-time favourite, Walnut-Crusted Chicken featuring Skinny B cereal from Holy Crap, the perfect protein for a summer salad or with a beach picnic.  You will savour each delicious and crunchy bite!

Prep time:  15 minutes (not including marinating time)

Cooking time:  30-40 minutes


for *2 full breasts or 4 halves

1/2 tbsp Chipotle pepper sauce (canned)

Bragg’s liquid soy

Chipotle pepper (or black pepper)

1/2 tsp crushed garlic



1/3 cup walnut pieces, crushed in your Kitchen Ninja or food processor

1 tbsp ground flax seed

2 tbsp Skinny B cereal by Holy Crap

1/2 tsp garlic powder

Chipotle or black pepper (to taste)

1 tbsp Brown sugar Splenda (optional)

Sea salt

Mix all ingredients well and place in a pie pan or bowl larger enough to work in while coating your chicken.



Preheat oven to 375 degrees.  Spread a baking sheet with a thin layer of coconut oil spread well.  After coating both sides of your chicken well, carefully place on the sheet and prepare to bake for approximately 15-20 minutes on each side.  Watch that it browns well but doesn’t burn.  You may wish to broil it for the final two minutes.


Dress it up!

Delish served on a salad (dressed with a light oil & vinegar dressing) topped with this peanut butter and miso dressing:

1 tbsp peanut butter

1/2 tbsp miso paste

1 tbsp sesame oil

1 tbsp Braggs Liquid Soy

1 tbsp balsamic vinegar

Mix well and slowly add water until desired dressing consistency is reached.




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