This Honey Walnut Chicken with Brie is made with chicken breasts, buttermilk, walnuts, flour, rosemary, chili powder, and honey.
What wine goes well with this dish?
This dish will go well with a Pinot Grigio, sauvignon blanc or chardonnay. I had it with Josh Cellars Pinot Grigio and it was incredible!
What are good substitutes?
Instead of walnuts, you can always use chopped pecans - whatever you prefer! I also know buttermilk is not something people have on hand regularly. What is a good substitute for buttermilk? Just use 1 scant cup of milk and 1 tablespoon of lemon juice. I PROMISE this will do the trick!
What is a good side for this dish?
You can’t go wrong with grilled asparagus. That is what we paired this dish with!
How to make Honey Walnut Chicken
Preheat the oven to 375 F. Spray a baking sheet with nonstick spray. In a large bowl, combine the chicken and the buttermilk.
In a large shallow bowl, add the walnuts, flour, chopped rosemary, and chili powder and combine.
Dredge the chicken through the walnut mixture and press down to adhere. Place the coated chicken on the baking dish and repeat with the rest. Some of the walnuts may be thicker and more difficult to stick on, so top each chicken with the thicker walnuts. Bake in the oven for 17-22 minutes. I used 4 thick chicken cutlets and left it in for the full 22 minutes.
Meanwhile, make the honey sauce when there are about 5 minutes left for the chicken. In a small saucepan, pour the mustard and the honey into the saucepan, take the chicken out, and pour HALF of the honey mixture in. Put a wedge of brie on each chicken piece and put the chicken back in for another 5 minutes.
When the chicken is done, pour the rest of the honey mixture on the chicken. Garnish with the extra sprigs of rosemary and enjoy!