This recipe combines the nutty crunch of walnuts with the tangy zest of lime, creating a delightful chicken dish that's perfect for any occasion.
Preheat your oven to 350°F (175°C).
Always preheat the oven to ensure even cooking.
Season the chicken breasts with a pinch of salt and white pepper.
Seasoning the chicken beforehand enhances its flavor.
Beat the egg whites in a bowl until slightly frothy.
Beating the egg whites helps the coating adhere better.
Dip each chicken breast into the egg whites, then coat it with the chopped walnuts.
Press the walnuts gently onto the chicken to ensure they stick well.
Place the coated chicken breasts in a buttered baking dish and bake for 30-35 minutes, or until the chicken is cooked through.
Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (74°C).
While the chicken bakes, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute.
Cooking the flour removes its raw taste and thickens the sauce.
Gradually add the chicken broth, stirring constantly until the mixture thickens and begins to boil.
Stirring constantly prevents lumps from forming.
In a separate bowl, beat the egg yolks. Slowly add the hot sauce mixture to the yolks, whisking continuously.
Tempering prevents the eggs from scrambling when added to the hot sauce.
Return the mixture to the saucepan and cook over low heat until thickened. Remove from heat and stir in the lime zest and juice.
Adding lime at the end preserves its fresh flavor.
Serve the baked chicken topped with the lime sauce. Enjoy your meal!
Garnish with extra lime zest or chopped parsley for a fresh touch.
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