Crunchy Walnutty Chicken Strips

Whether using panko or corn flakes to coat these succulent chicken strips, kids and adults alike will enjoy this delicious meal. Quick to make, healthy and loaded with the crunchy goodness of California walnuts, the strips are great when paired with a fresh salad or crispy, raw vegetables.


2 large boneless skinless chicken breasts (approx. 400 g) 2
1 cup panko (Japanese breadcrumbs) 250 mL
3/4 cup California walnut halves (about 22 to 24), ground 175 mL
1/2 tsp salt 2 mL
1/2 tsp ground black pepper 2 mL
1/2 tsp ground dried oregano 2 mL
1/4 cup whipping cream (35% M.F.) 50 mL


Preheat oven to 400°F (200°C).

Slice chicken breasts diagonally into strips, about 1/2-inch (1 cm) wide.

In a large freezer bag, add panko, walnuts, salt, pepper and oregano. Close bag and shake well.

Pour cream in a shallow dish. Add a few chicken strips at a time into the cream to moisten; shake off excess cream and transfer to crumb mixture. Seal bag and shake well until strips are fully coated, pressing mixture in. Transfer strips to parchment-lined baking sheet. Repeat until all strips are coated. Discard any remaining cream and coating mixture.

Bake for 15 minutes, or until lightly golden brown, rotating baking sheet halfway through baking. Allow to rest 3 to 5 minutes before serving with your favourite dipping sauce.

Makes 4 servings or approx. 14 chicken fingers (2 adults at 4 per serving + 2 children at 3 per serving).

Tip: If desired, substitute panko bread crumbs with 1-1/2 cups (375 mL) crushed corn flake cereal.

Green Tip: Combine panko, walnuts, salt, pepper and oregano in a shallow pan or pie plate instead of using the freezer bag.

PER SERVING (3 strips): about 293 cal, 25 g pro, 16 g fat (4 g sat. fat), 11 g carb, 2 g fibre, 66 mg chol, 323 mg sodium. %RDI: 3% calcium, 8% iron, 4% vit A.


© 2015 Faye Clack Communications. All rights reserved.
All photos and recipes are original creations of Faye Clack Communications.

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