CHICKEN:

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Cooking spray, for greasing

1 lb. Boneless, skinless chicken tenders

½ cup Buttermilk

1 ½ cups Raw Walnuts, finely chopped

2 Tbsp. Whole-wheat flour

1 Tbsp. Fresh Thyme leaves, chopped

½ tsp. Ground cayenne pepper

Kosher salt and freshly ground black pepper

Extra virgin olive oil, for brushing

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TOPPINGS:

½ cup Honey

1 Tbsp. Dijon mustard

4 oz. Brie cheese, cut into small wedges

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Steps:

1. Preheat the oven to 375 degrees. Lightly grease a rimmed baking sheet with cooking spray or oil.

2. In a large, shallow bowl, combine the chicken and buttermilk. Toss to coat.

3. In a separate, large, shallow bowl, combine the walnuts, flour, thyme, cayenne and a pinch each of salt and pepper.

4. Working with 1 piece at a time, dredge the chicken through the walnut mixture, pressing gently to adhere. Place the coated chicken on the prepared baking sheet as you work. Brush or drizzle the chicken with olive oil and bake until the chicken is cooked through, 15 to 20 minutes.

5. Meanwhile, make the honey sauce. Combine the honey and the mustard in a small saucepan over medium heat and cook until the honey is warm and pourable, about 2 minutes.

6. Remove the chicken from the oven and drizzle with half of the honey sauce. Top each tender with a wedge of Brie and bake until the cheese has melted, 3 to 5 minutes more.

7. Serve the chicken drizzled with the remaining honey sauce.