Thursday, March 13, 2014

Walnut Crusted Baked Chicken with Pineapple Juice

I created this recipe last night because I was looking for a different way to bake chicken with healthy ingredients.  I have to say it was delicious!  I combined it with Organic Basmati White Rice (recipe included here) and an organic small vegetable salad to make a scrumptious dinner. Because I try to eat healthier organic foods, I needed an alternative to coating the chicken with GMO Corn Flake crumbs which is how I used to make chicken.


2-4 boneless skinless chicken breast, thighs  ( 6-8 legs or wings)
2 cups of finely chopped organic walnuts
1 large organic egg
1/4 stick of butter (melted)
1 tsp lemon juice
1/3  cup fresh organic pineapple juice
salt and pepper to taste


Add the 2 cups of organic whole walnuts into your blender or food processor.  Add salt and pepper to the mix and pulse until finely chopped.  NOT too much or you will end up with walnut butter.

In a bowl beat eggs and add 1/4 tsp lemon juice.  Dip the chicken pieces into the egg mixture and roll in the walnut crumbs (or pat it on if they don't stick).

Put the chicken into a lined aluminum foil pan.  Add the pineapple juice to the melted butter and drizzle carefully over the chicken.

Put into the pre-heated oven at 375 degrees for about 45 minutes.

Organic Basmati White Rice  (from India)


1 cup of Basmati white rice (rinsed and drained)
2 cups of spring water
1/2 tsp sea salt
1 pat of butter

Basic Easy Recipe:

Bring water and sea salt to a boil and stir in the rice.  Place a tight lid on the pan and turn the heat down to low.  DO NOT open the lid to let steam escape while cooking.  Cook for 15-20 minutes until water is absorbed. Turn burner off and let stand for 3 minutes. Fluff with a fork before serving and add a pat of butter if desired.


Laurel ♥

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