Walnut Crusted Chicken with Collard Greens and Tomatoes - OLDWAYS - Cultural Food Traditions OLDWAYS

Ingredients

• 1/2 cup walnuts
• 1/2 cup whole wheat breadcrumbs
• 2 tablespoons freshly grated Parmigiano-Reggiano
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1 1/2 pounds thin-sliced boneless, skinless chicken breast (about 6 pieces)
• 1 egg, beaten
• 1 1/2 tablespoons olive oil
• 2 teaspoons olive oil
• 2 cloves garlic, minced
• 2 bunches collard greens, stems removed and leaves chopped or torn into bite-sized pieces
• 1 pint cherry tomatoes, halved
• 1/2 teaspoon salt
• 1 teaspoon paprika