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To brine the chicken, fill a large bowl with cold water and stir in the kosher salt until mostly dissolved. Place the chicken in bowl and chill in refrigerator about 1 hour.
Preheat the oven to 375ºF and lightly grease a 9x13 inch glass or ceramic baking dish.
In a food processor, grind the walnuts until the resemble coarse crumbs. Transfer to a bowl and stir in the garlic, rosemary, and cayenne.
Remove the chicken breasts from the brine and pat dry with rags or paper towels. Carefully slice each breast horizontally through the center to make 6 cutlets.
Arrange the chicken in a single layer in the prepared baking dish. Drizzle the chicken with the walnut oil and brush to coat, then season generously with salt and pepper.
Sprinkle the walnut mixture over the chicken and use a spoon to press firmly into the chicken. Bake until golden and the chicken is cooked through, 20 to 25 minutes.