Chicken Breasts With Walnut Aillade
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Two fat lad, Uncatagoriz | 6 | Servings | |
INGREDIENTS
| 2 1/2 | oz | Walnuts, shelled |
| 2 | Cloves garlic, peeled | |
| Salt | ||
| Freshly ground pepper | ||
| 1/4 | pt | Walnut oil |
| 1 | Parsley, chopped | |
| 6 | Chicken breasts | |
| 1/2 | pt | Plain yoghurt |
| Lemon juice | ||
| Cooking oil |
INSTRUCTIONS
In a food processor grind the walnuts and garlic. Add 1 tablespoon cold water to help. Season with salt and pepper and slowly beat in the oil until you have a thick sauce almost like a mayonnaise. Stir in the parsley. Marinate the chicken breasts in the yoghurt, seasoned with salt, pepper and lemon juice for 1/2 hour. Wipe off surplus yoghurt. Heat some oil in a frying pan and pan fry the chicken for about 3 minutes each side to sear. Spoon over the aillade and cook over low heat until chicken is done. Formatted by suechef@sover.net Recipe by: TWO FAT LADIES #FL1A02 Posted to MC-Recipe Digest V1 #789 by Sue <suechef@sover.net> on Sep 18, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 371
Calories From Fat: 267
Total Fat: 30.6g
Cholesterol: 48.7mg
Sodium: 112.6mg
Potassium: 424.2mg
Carbohydrates: 5.1g
Fiber: 2.1g
Sugar: <1g
Protein: 20.8g