Filed Under: broil, Chicken, main-dish, Under 20 Mins

Parmesan Crusted Chicken with Garlic Glazed Carrots

Ordinary carrots become sublime when cooked in garlic broth and tossed with toasted walnuts. Serve this dish with a crusty loaf of bread for a quick and satisfying meal.

Loading ... Loading ...

April 8th, 2012

Recipe Developed by Paula Bowman

Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
  • 1 tablespoon olive oil, plus more for preparing pan
  • 1/3 Cups roughly chopped walnuts
  • 1 tablespoon unsalted butter
  • 1 pound baby carrots, washed, trimmed, or larger carrots halved lengthwise
  • 1/2 teaspoons minced garlic
  • 1 1/2 Cups low sodium chicken broth or water
  • 2 egg whites, lightly beaten
  • 1 tablespoon Dijon mustard
  • 4 (6-7oz) skinless, boneless chicken breasts
  • 2 Cups finely grated Parmesan cheese
  • 11 teaspoon chopped fresh thyme leaves
Directions

  1. Preheat broiler to high and set oven rack to top position. Lightly oil a rimmed sheet pan with olive oil and set aside.

  2. 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.

  3. 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.

  4. 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

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.

Parmesan Crusted Chicken with Garlic Glazed Carrots
Photo Credit: Carlo Mendoza