4 boneless chicken breasts, about 1” thick *(Salmon or halibut filets work well too!)
½ cup panko bread crumbs, whole wheat or gluten-free
¼ cup walnut pieces
¼ cup white horseradish, drained
2 T. grated Parmesan cheese
1 egg white, beaten
olive oil for brushing
Heat oven to 375 degrees.
Set chicken or fish filets on a sheet of waxed paper. Brush with the olive oil and set aside. In a food processor or blender, combine bread crumbs, walnut pieces, horseradish, cheese and egg white. You want a pasty crust. Remove crust from processor and divide into 4 portions, patting each one on each breast or filet.
Place crusted chicken or fish onto a cookie sheet and bake until done – approximately 30 minutes for chicken (depending on thickness) and 15 minutes for fish.