by dymnyno
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dymnyno's Notes:
2 large bone-in chicken breasts Ask a question about this ingredient
1 cup walnuts Ask a question about this ingredient
8 or more fresh sage leaves Ask a question about this ingredient
3 tablespoons sage honey (any honey can be used if you can't find sage honey) Ask a question about this ingredient
1 tablespoon mustard (I used tarragon mustard) Ask a question about this ingredient
Gently push your fingers under the skin to loosen it and put the sage leaves under the skin( as many as you like). Flatten out the leaf as you push it under the skin.
Ask a question about this stepWarm the honey and stir in the mustard to thoroughly mix it together.
Ask a question about this stepPulse the walnuts in a food processor until they are finely ground.
Ask a question about this stepPour the honey-mustard mixture over the chicken and evenly distribute it all over the chicken.
Ask a question about this stepPat the ground walnuts over the chicken to make a crust. Bake in a 350 degree oven for about 35 minutes. Depending on the size of the chicken it may take longer, so check the temperature of the chicken.
Ask a question about this stepGarnish with sage leaves. To make fried sage leaves, dip the leaves in foamy egg whites and fry in a little olive oil.
Ask a question about this step
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
