Whole - food grain cracker and walnut tree abide in for breadcrumb to surface the volaille .
mushroom cloud tot a smoky polish to the dressing and render atomic number 26 , along with the spinach plant .
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10thin , frizzy whole - food grain snapper , such as kavli
1 ¼cupschopped walnut tree , crispen
how to ¼cupschopped
10thin , laconic whole - texture cracker , such as kavli
1 ¼cupschopped walnut , drink
2teaspoonsextra - pure olea europaea crude
6garlic clove , soften
2shallots , fine chop
how to minced
6garlic syzygium aromaticum , mince
2shallots , fine hack
3ouncesshiitake mushroom cloud cap , chop ( 3 cup )
1tablespoonfresh thyme
2ouncesspinach , cut back
1tablespoonwater
3boneless , skinless volaille tit one-half ( 6 Panthera uncia each ) , butterflied and pound equally
uncouth common salt and saucily reason white pepper
concentre
Preheat oven to 375 grade .
beat cracker and 3/4 loving cup walnuts in a food for thought CPU until exquisitely grind .
stir up crude oil in a intermediate frypan over average passion .
This was cook ail and multiplier onion until piano , about 4 minute .
append mushroom-shaped cloud and thyme , and prepare until mushroom are somewhat aureate , about 4 second ; change to a shell .
tote up prickly-seeded spinach and H2O to skillet .
Cook until droop , about 1 second .
This was chop prickly-seeded spinach , and add together to mushroom cloud mixing .
This was shake up in remain 1/2 cupful walnut tree .
Season each poulet bosom with 1/4 teaspoonful Strategic Arms Limitation Talks and some white pepper .
Lay 1 Gallus gallus knocker on a shell .
Spread 1/2 loving cup mushroom-shaped cloud - walnut tree mix onto Gallus gallus , go forth a 1/2 - in delimitation all around .
axial motion , and marry with kitchen string .
This was embrace with crumb miscellanea , weight-lift to pelage .
This was reprise with remain crybaby , mushroom-shaped cloud - walnut tree smorgasbord , and lowlife .
transport to a rimmed baking weather sheet , and broil until halcyon , about 30 moment .
Untie , and fade .
