Preheat oven to 350’F. Line a baking pan with parchment paper. Set aside.
Place a chicken breast smooth-side-down on a cutting board. Lift up the tender and if necessary, make a cut to form a long pocket. Repeat with the remaining 5 chicken breasts. Stuff each pocket with I tablespoon walnuts. Drizzle in I teaspoon maple syrup. Close up the pocket. Place pocket-side down on prepared pan. Repeat with remaining breasts. Sprinkle with salt and pepper. Combine the canola oil, Dijon mustard, and thyme. Brush each cutlet with this mixture. Bake for about 18 minutes or until chicken is cooked through. Meanwhile, in a small bowl, mix ¼ cup maple syrup and panko bread crumbs to make a paste. After the cutlets are baked, remove from the oven and spoon and press on panko paste to form a crust. Turn the oven to broil, return the chicken to the oven, and broil 6-8 inches from heat source for 2 minutes, until crust is golden brown.
Ingredients:
- 6 boneless, skinless chicken breast halves
- ½ cup chopped walnuts
- ¼ cup plus 2 tablespoons pure maple syrup (not pancake syrup), divided fine sea salt
- freshly ground black pepper
- 2 teaspoons canola oil
- 2 tablespoons Dijon mustard
- ¼ teaspoon dried thyme
- 1 cup panko bread crumbs
- 1 ½ cups canned sweet potatoes, drained
- 1 ½ tablespoons light-brown sugar 2 tablespoons mayonnaise
- 1 ½ tablespoons pure maple syrup, not pancake syrup
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Recipe by Susie Fishbein