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)
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.