“Nutty Elegance: Walnut-Crusted Chicken with Maple Roasted Vegetables”

Hello, lovely readers!

I hope you’re all doing well and finding joy in your kitchens. Today, I’m excited to share a dish that’s been a real hit in our household: Walnut-Crusted Chicken with Maple Roasted Vegetables. This recipe perfectly balances the nutty crunch of walnuts with the sweetness of maple syrup, making it an all-round crowd-pleaser, even for our picky little ones!

### A Nutty Prelude to Dinner

It can be quite a challenge finding a meal that pleases everyone, especially with four kids running about. Edward and Alexander usually gravitate towards anything crispy, while Barnaby loves anything slightly sweet. And little Phillipa, well, she’s still figuring out her preferences! This dish, though, seems to hit all the right notes.

### Why Walnuts?

Walnuts are not just tasty; they’re packed with nutrients too. They add such a delightful crunch to the chicken, transforming an ordinary meal into something special. Paired with the roasted vegetables, this dish feels both indulgent and wholesome.

### Cooking Together

Cooking this dish is a straightforward affair, but it’s one that brings us all together in the kitchen. Edward and Alexander love helping with the breading process, and Barnaby enjoys sprinkling the seasoning. It’s chaotic, but it’s fun chaos. Plus, it’s a great way to get the kids involved and interested in what they’re eating.

### The Recipe

Without further ado, let’s dive into how you can bring this nutty, maple-kissed delight to your table.

#### Ingredients:

**For the Walnut-Crusted Chicken:**
– 4 boneless, skinless chicken breasts (approx. 600g)
– 100g walnuts, finely chopped
– 50g breadcrumbs
– 50g grated Parmesan cheese
– 1 tsp dried thyme
– 1 tsp paprika
– 1/2 tsp salt
– 1/2 tsp black pepper
– 2 large eggs, beaten
– 50g plain flour

**For the Maple Roasted Vegetables:**
– 3 medium carrots, peeled and cut into sticks
– 2 parsnips, peeled and cut into sticks
– 200g Brussels sprouts, halved
– 2 tbsp olive oil
– 3 tbsp maple syrup
– 1/2 tsp salt
– 1/2 tsp black pepper

#### Method:

**For the Walnut-Crusted Chicken:**
1. Preheat your oven to 200°C (392°F).
2. Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
3. Set up a breading station with three shallow dishes:
– Dredging Dish 1: Mix the plain flour.
– Dredging Dish 2: Beat the eggs.
– Dredging Dish 3: Combine chopped walnuts, breadcrumbs, grated Parmesan, dried thyme, paprika, salt, and black pepper.
4. Take each chicken breast and start by coating it lightly in the flour, then dip it into the beaten eggs, and finally press it into the walnut mixture, ensuring an even crust all over.
5. Place the coated chicken breasts onto the prepared baking sheet.
6. Bake in the preheated oven for 22-25 minutes, or until the chicken is golden brown and cooked through, with an internal temperature of 75°C (167°F).

**For the Maple Roasted Vegetables:**
1. On a second baking sheet, spread the carrot sticks, parsnip sticks, and halved Brussels sprouts in an even layer.
2. Drizzle the vegetables with olive oil and maple syrup. Sprinkle with salt and black pepper.
3. Toss the vegetables to ensure they are well-coated with the oil and maple syrup.
4. Roast the vegetables in the preheated oven alongside the chicken for 25-30 minutes, or until they are tender and caramelized, stirring halfway through.

**Serving:**
1. Once both the walnut-crusted chicken and maple roasted vegetables are cooked, remove them from the oven.
2. Plate the chicken breasts alongside a generous portion of the roasted vegetables.
3. Serve immediately and enjoy!

### A Meal to Remember

Each bite of the walnut-crusted chicken is a symphony of flavors and textures, complemented perfectly by the sweet and savory roasted vegetables. It’s a dish that brings warmth and satisfaction to the table, and it’s one we always return to, especially on busy weeknights.

I hope you give this recipe a try and that it brings as much joy to your family as it does to mine. Let me know in the comments how it goes, and if you have any tips or tweaks of your own!

Happy cooking,

Al

Ingredients

### Ingredients:

#### For the Walnut-Crusted Chicken:
– 4 boneless, skinless chicken breasts (approx. 600g)
– 100g walnuts, finely chopped
– 50g breadcrumbs
– 50g grated Parmesan cheese
– 1 tsp dried thyme
– 1 tsp paprika
– 1/2 tsp salt
– 1/2 tsp black pepper
– 2 large eggs, beaten
– 50g plain flour

#### For the Maple Roasted Vegetables:
– 3 medium carrots, peeled and cut into sticks
– 2 parsnips, peeled and cut into sticks
– 200g Brussels sprouts, halved
– 2 tbsp olive oil
– 3 tbsp maple syrup
– 1/2 tsp salt
– 1/2 tsp black pepper

Method

### Method:

#### For the Walnut-Crusted Chicken:
1. Preheat your oven to 200°C (392°F).
2. Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
3. Set up a breading station with three shallow dishes:
– Dredging Dish 1: Mix the plain flour.
– Dredging Dish 2: Beat the eggs.
– Dredging Dish 3: Combine chopped walnuts, breadcrumbs, grated Parmesan, dried thyme, paprika, salt, and black pepper.
4. Take each chicken breast and start by coating it lightly in the flour, then dip it into the beaten eggs, and finally press it into the walnut mixture, ensuring an even crust all over.
5. Place the coated chicken breasts onto the prepared baking sheet.
6. Bake in the preheated oven for 22-25 minutes, or until the chicken is golden brown and cooked through, with an internal temperature of 75°C (167°F).

#### For the Maple Roasted Vegetables:
1. On a second baking sheet, spread the carrot sticks, parsnip sticks, and halved Brussels sprouts in an even layer.
2. Drizzle the vegetables with olive oil and maple syrup. Sprinkle with salt and black pepper.
3. Toss the vegetables to ensure they are well-coated with the oil and maple syrup.
4. Roast the vegetables in the preheated oven alongside the chicken for 25-30 minutes, or until they are tender and caramelized, stirring halfway through.

#### Serving:
1. Once both the walnut-crusted chicken and maple roasted vegetables are cooked, remove them from the oven.
2. Plate the chicken breasts alongside a generous portion of the roasted vegetables.
3. Serve immediately and enjoy!