Preheat oven to 350 degrees and lightly coat two 9x13 baking dishes (or some combination of baking dishes so you have enough surface space to lie chicken in a single layer).
Cut each breast in half, then place on a cutting board and cover with plastic wrap or wax paper. Beat with a meat mallet until 1/2 inch uniform thickness.
Find three pie plates or large bowls. In the first bowl, combine walnuts, rosemary and whole wheat panko. In the second, lightly beaten eggs and the third, flour mixes with fine sea salt and pepper.
Lightly dredge each breast halve in flour, then egg and finally walnut mixture. Pat in walnuts to make sure you get a good, even coat. Place in prepared baking dishes. Repeat with all chicken.
Bake chicken for approximately 30 minutes. For the last 2 minutes, change to a low broil to get a nice brown on top.
While chicken is cooking, whisk together all ingredients for Lemon Dipping Sauce in a bowl and refrigerate until ready to serve.
Remove chicken from oven and serve immediately. Sauce can be served on the side or directly on top of the chicken.
Enjoy your Walnut Crusted Chicken with Lemon Dipping Sauce!
If you've tried this recipe, come back and let us know how it was!