April 8th, 2012
Recipe Developed by Paula Bowman
Preheat broiler to high and set oven rack to top position. Lightly oil a rimmed sheet pan with olive oil and set aside.
Set a large skillet over medium heat. Add walnuts to dry pan and cook, stirring often until golden brown and fragrant, about 4 to 5 minutes. Transfer walnuts to a plate and set aside. Return skillet to medium heat and add butter and oil. Add carrots and garlic and cook, stirring often until carrots are well coated and garlic is cooked but not brown, about 4 minutes. Add 1 cup of broth, adding more if necessary, and simmer until carrots are tender and most of liquid is absorbed, about 8 minutes. Add thyme, remove from heat and keep warm.
Meanwhile, mix egg whites with Dijon mustard and set aside. Place chicken breasts on a cutting board. With a knife parallel to the cutting board, cut chicken breasts in half lengthwise to create two thin chicken breast cutlets. Working with one cutlet at a time, dip chicken into egg white mixture and then coat in Parmesan cheese and place on prepared sheet pan.
Broil chicken breasts until crunchy and golden on one side, flip over and continue to cook on other side until cooked through, about 4 minutes per side. Toss carrots with walnuts just before serving. Divide chicken cutlets and carrot mixture among four plates and serve with any remaining broth from pan.
Nutrients per serving (based on 4 servings): 540 calories, 29 g fat, 56 g protein, 4 g fiber, 14 g carbohydrates. Excellent source of calcium, magnesium, zinc, vitamin A, vitamin B2, niacin, vitamin B6, vitamin B12. Good source of iron and folate.