Walnut Crusted Chicken

Walnut Crusted Chicken with Jalapeno Gouda Sauce

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.




  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 2 Comments

    1. Dixie Chik

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

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