Walnut Crusted Chicken

Walnut Crusted Chicken with Jalapeno Gouda Sauce

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Christmas is now over – how do you all feel? I’m so relieved!! My tree is down and my main living room is back to pre-holiday; vacuumed and everything.

Thank you 8 lb, 7 oz, tiny baby Jesus. I can’t help it; it’s always a relief to get my house back to normal when the holidays are over.

So, let’s talk food.
The wonderful people from California Walnuts sent me a lovely gift a while back. This bag of luscious walnuts to do with what I please – How sweet are they??

Now, given a great deal of fresh California walnuts, what does one do?

If they happen to be me, they make a savory dish, of course. That is, a dish that includes jalapenos. What else?

So, let me tell you about what I made.


I mean, that’s all I can say about this one.
Walnut Crusted Chicken

It’s that good.
I combined walnuts with flour and pulsed them in my food processor to make a perfect crust for my chicken breasts. Then, I combined fresh jalapeno peppers (diced), Gouda cheese, fresh garlic, butter and real cream to make a sauce fit for tortilla chip-dipping. So, in other words, keep Gouda in mind for your chip dipping sauce recipes in the future. It’s fantastic.

I could drink the sauce; this Gouda/Jalapeno stuff – it’s straight up crack.

Crack, I tell you.
Here’s your printable-

Walnut Crusted Chicken with Jalapeno Gouda Sauce

Walnut Crusted Chicken with Jalapeno Gouda Sauce


  • 1 pound thin sliced boneless, skinless chicken breasts
  • 2 tbsp flour
  • 1 tbsp seasoned salt
  • 2 eggs, whisked with 1 tbsp milk
  • 2 cups walnuts, put through food processor or smashed in a large zip lock bag with a mallet
  • Sauce:
  • 2 fresh jalapenos, washed, deseeded and diced
  • 4 oz Gouda cheese, diced
  • 1 garlic clove, minced
  • 2 tbsp olive oil
  • 3 tbsp whole cream
  • 3 tbsp salted butter
  • 1 tbsp flour


  • Preheat oven to 350. Dredge chicken cutlets in flour, egg mixture, then in walnuts.
  • Place on baking spray-prepared baking sheet and bake for 30 minutes; or until chicken is cooked all the way through.
  • Meanwhile; make cheese sauce. In a small sauce pan combine all cheese sauce ingredients over medium-low.
  • Bring to a slow boil; stirring continuously until thickened. If it doesn't get thick after several minutes increase heat a little, but continue to stir. It should be pretty thick - maybe not as thick as Mexican cheese dip but close.
  • Drizzle cheese sauce over chicken.




  • Minnie(@thelady8home)
    December 26, 2012 at 8:22 PM

    Wowwww! That sounds Superb!!!! Its looking so amazing, too tempting.

  • Dixie Chik
    December 26, 2012 at 9:04 PM

    Thanks Minnie!! Hope you had a wonderful holiday season 🙂

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