Walnut Chicken with Raspberry-Lime Sauce

55 minutes Prep: 25 minutes Cook: 30 minutes

508 calories per serving view nutrition facts

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4	each	chicken breast halves, boneless and skinless
1 1/3	cups	walnuts	ground
1/4	teaspoon	garlic	powder
1/2	teaspoon	salt
1/4	teaspoon	black pepper
1	each	egg	large, beaten
3	tablespoons	vegetable oil	olive, divided
1/3	cup	onion	green, whole, sliced
1/2	cup	sherry	cooking
1/2	cup	raspberry jam	seedless
1/4	cup	lime juice
1/2	teaspoon	coriander

In a shallow dish, mix the walnuts, garlic powder, salt and pepper well.

In second shallow dish, place the beaten egg.

Dip the chicken, one piece at a time, first in the beaten egg, then in the walnut mixture, turning to coat.

In a sauté pan, place two tablespoons of oil and heat over medium flame.

Add chicken and cook, turning, about 10 minutes or until chicken is brown on all sides and fork tender.

Remove chicken; set aside and keep warm.

To the same sauté pan, add the remaining tablespoon of oil, any remaining walnut mixture, and onion; cook for 2 minutes, stirring constantly.

Add sherry, jam, lime juice, and coriander.

Heat to boiling and cook, stirring constantly, 3 minutes or until thick.

Spoon sauce over chicken.

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Serving Size 174g

Amount per Serving

Calories 508 68% of calories from fat