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Williams Sonoma

Walnut-crusted chicken diavola with lemon-roasted cauliflower

Dairy-Free, Soy-Free

2 Servings, 730 Calories/Serving

30 – 40 Minutes

Chicken diavola (“the devil’s chicken”) gets its name from a bold mustard coating. Traditionally, it’s breaded and fried. In this ingenious spin, a collaboration between Sun Basket and the Williams-Sonoma Test Kitchen, panko are blended with chopped walnuts for extra crunch. The chicken is lightly browned in a frying pan, then roasted in the same pan in the oven, making for moister meat—and easy cleanup. If you’re not a fan of spicy food, the cayenne is optional.

Ingredients

  • 12 ounces cauliflower
  • 1 lemon
  • 1/3 cup green olives
  • Two 6-ounce boneless skinless chicken breasts
  • ¼ cup walnuts
  • 1 shallot
  • 1 pasture-raised organic egg
  • 1 tablespoon Dijon mustard
  • ½ cup whole wheat panko breadcrumbs
  • 1/8 teaspoon cayenne pepper (optional)

Nutrition per serving

Instructions

1

Prep the cauliflower

Heat the oven to 400ºF.
  • Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks.
  • Zest the lemon; trim off the ends, cut the lemon in half lengthwise, then crosswise into thin half-moons.
  • Coarsely chop the olives.
On a sheet pan, toss the cauliflower with the lemon slices and 2 tablespoons oil. Season generously with salt and pepper. Spread in a single layer and roast, stirring once halfway through, until the cauliflower is browned and tender and the lemons have caramelized, 18 to 20 minutes. Remove from the oven and toss with the olives.
While the cauliflower mixture roasts, cook the chicken.

2

Prep the chicken

  • Pat the chicken dry with a paper towel.
  • Finely chop the walnuts.
  • Peel and finely chop enough shallot to measure 1 tablespoon.
Crack the egg into a shallow bowl and lightly beat. Add the mustard and whisk until blended. In another shallow bowl, combine the panko, walnuts, shallot, lemon zest, and as much cayenne as you like. Season with salt and pepper and mix well.
Dip the chicken into the egg mixture, then into the panko mixture, pressing to coat on all sides.

3

Cook the chicken

In a large ovenproof frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the prepared chicken and cook, without turning, until golden brown, 2 to 3 minutes. Turn the chicken over, transfer the pan to the oven, and roast until the chicken is cooked through and firm to the touch, 8 to 10 minutes.

4

Serve

Transfer the chicken and cauliflower mixture to individual plates and serve.

Chef’s Tip If you have a food processor, in Step 2, use it in place of a knife for the walnuts: with the blade attachment, pulse them a few times until finely chopped.

Calories 730, Protein: 46 g, Fiber: 10 g, Total Fat: 46 g, Monounsaturated Fat: 25 g, Polyunsaturated Fat: 10.5 g, Saturated Fat: 7 g, Cholesterol: 175 mg, Sodium: 1020 mg, Carbohydrates: 33 g, Added Sugar: 0 g. Contains: Eggs, Tree Nuts, Wheat