Walnut-crusted chicken diavola with lemon-roasted cauliflower
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.
- 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)
Prep the cauliflower
- 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.
While the cauliflower mixture roasts, cook the chicken.
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.
Dip the chicken into the egg mixture, then into the panko mixture, pressing to coat on all sides.
Cook the chicken
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.
Nutrition per serving: Calories 730, Protein: 46 g, Total Fat: 46 g, Monounsaturated Fat: 25 g, Polyunsaturated Fat: 10.5 g, Saturated Fat: 7 g, Cholesterol: 175 mg, Carbohydrates: 33 g, Fiber: 10 g, Added Sugar: 0 g, Sodium: 1020 mg
Contains: tree nuts, wheat, eggs