- Cooking spray, for greasing
- 1 pound boneless, skinless chicken tenders
- 1/2 cup buttermilk
- 1 1/2 cups finely chopped raw walnuts
- 2 tablespoons whole-wheat flour
- 1 tablespoon chopped fresh thyme leaves
- 1/2 teaspoon ground cayenne pepper
- Kosher salt and freshly ground pepper
- Extra virgin olive oil, for brushing
- 1/2 cup honey
- 1 tablespoon Dijon mustard
- 4 ounces Brie cheese, cut into small wedges
Step 1: Preheat the oven to 375 degrees F. Lightly grease a rimmed baking sheet with cooking spray or oil.
Step 2: In a large, shallow bowl, combine the chicken and buttermilk. Toss to coat.
Step 3: In a separate large, shallow bowl, combine the walnuts, flour, thyme, cayenne, and a pinch each of salt and pepper.
Step 4: Working with one piece at a time, dredge the chicken through the walnut mixture, pressing gently to adhere. Place the coated chicken on the prepared baking sheet as you work. Brush or drizzle the chicken with olive oil and bake until the chicken is cooked through, 15 to 20 minutes.
Step 5: Meanwhile, make the honey sauce. Combine the honey and the mustard in a small saucepan over medium heat and cook until the honey is warm and pourable, about 2 minutes.
Step 6: Remove the chicken from the oven and drizzle with half of the honey sauce. Top each tender with a wedge of Brie and bake until the cheese has melted, 3 to 5 minutes more.
Step 7: Serve the chicken drizzled with the remaining honey sauce.
Enjoy this delicious & perfectly-textured recipe from HalfBakedHarvest!