Walnut Crusted Chicken

So I made this recipe awhile ago for a picnic. It is always hard to come up with an easily portable protein to take to a picnic or bonfire or a concert in the park. And it is nice to switch things up from the usual sandwiches. I made it the night before and then just served it cold with some dipping sauces. It was very easy and pretty delish. Figured with summer and all it would be a great recipe to share for all those summer picnics...although do Zonies even go on picnics...to hot right?? I can't believe I can even forget that.

8 medium chicken breast halves boneless and skinless
1 C. walnuts
1 C. dry breadcrumbs
1 t. salt
1/4 t. ground red pepper
2 eggs

In a food processor or blender, blend walnuts with 1/2 of the bread crumbs until finely ground. Place mixture in a bowl and add remaining bread crumbs, salt and red pepper. Mix well.

Beat eggs in a pie plate (or shallow dish)

Cut each chicken breast into 2 pieces. Dip the chicken pieces into the egg and then roll it in the walnut crumb mixture. Place chicken pieces on a cookie sheet that been sprayed with non stick cooking spray. When you have finished all the chicken spray a light coating of the spray on the chicken.

Bake for 25-30 minutes, until chicken is brown and golden and the juices run clear.

Cool chicken and refrigerate. Serve with dipping sauce.

Ranch, BBQ sauce, any one really...here is a recipe for a Honey Mustard dipping sauce.

3/4 cup mayonnaise
3 tablespoons honey
2 tablespoons yellow mustard
1 tablespoon lemon juice or juice from 1/2 lemon
Horseradish, to taste
2 tablespoons orange juice (more or less as needed)
Combine all ingredients except orange juice; stir well. Thin to pouring consistency for dressing or dipping consistency for dips with orange juice. Cover and chill for 2 or 3 hours.