Chicken breast coated in crushed walnuts and herbs, baked until crispy. A crunchy, omega-3-rich alternative to traditional breaded chicken.
Preheat oven to 200C (400F). Line a baking sheet with parchment.
Pulse walnuts in a food processor until coarsely ground. Mix with rosemary and salt.
Brush chicken breasts with Dijon mustard on all sides.
Press walnut mixture onto the mustard-coated chicken.
Place on baking sheet and bake 20-22 minutes until cooked through.
Meanwhile, saute green beans with garlic and olive oil until tender-crisp.
Serve walnut-crusted chicken with the sauteed green beans.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.