Inspired by Armenian cuisine's love of walnuts, this recipe coats chicken breast strips in crushed walnuts and bakes them. With a crust free of flour and breadcrumbs, it makes a ketogenic, heart-healthy snack for children.
Rub the chicken strips with salt and garlic powder and marinate for twenty minutes.
Pulse the walnuts in a food processor to a coarse texture and place on a plate.
Dip the chicken strips in beaten egg, then coat in the crushed walnuts.
Arrange on an oiled baking tray and bake in an oven preheated to 200°C for twenty-five minutes, turning halfway.
The walnut crust can darken quickly in the oven, so check the tray often in the last ten minutes. Allergens: contains tree nuts (walnut) and egg.
Almonds can also be used instead of walnuts, though you will need a slightly longer grinding time.
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