Ingredients
Scale
- 2 pounds chicken breasts – pounded to be evenly sized (this was 3 large breasts for me)
- 1 ½ cups walnuts, finely chopped in a food processor
- 3 teaspoons garlic powder
- 3 tablespoons dijon mustard
- 3 teaspoons balsamic vinegar
- 2 tablespoons avocado oil
- 2 pears, peeled, cored and chopped
- ¼ cup balsamic vinegar
- Salt and pepper
Instructions
- Preheat oven to 350 degrees.
- Place chicken on a plate. On another plate add finely chopped walnuts and garlic powder and mix together evenly.
- In a small bowl combine dijon mustard and 3 teaspoons balsamic vinegar.
- Sprinkle some salt and pepper on both sides of the chicken breast then use a pastry brush to brush both sides of the chicken with the dijon/balsamic mixture. This will help the walnuts stick!
- Use tongs to place the chicken in the walnut mixture and toss to coat the chicken. Continue with the rest of the chicken breasts.
- Place a large skillet over medium heat and add 1 tablespoon avocado oil to the pan. Add the chicken (likely in 2 batches to not overcrowd the pan) and cook for 1-2 minutes on each side just to brown the walnuts. Repeat with remaining oil and chicken.
- Place chicken on a foil lined baking sheet and bake for 15-18 minutes depending on how thick your chicken breasts are. Mine were pretty thick and took 18 minutes!
- While the chicken cooks, place a saucepan over medium heat and add pears and balsamic vinegar to the pan. Bring it to a boil and cook for about 5-7 minutes until the balsamic vinegar is reduced and thick and the pears are tender. Season with a pinch of salt.
- When the chicken is done, serve with some balsamic pears on top!