• Preheat your oven to 375 degrees Fahrenheit and slightly oil a baking sheet

Buttermilk Dredge

• In a bowl, combine 1 pound of boneless chicken breast with half a cup of buttermilk and toss the chicken so it gets nice and coated with the liquid
  1/2 cup buttermilk

Walnut Crust

• In a separate bowl, mix together the walnuts, whole wheat flour, thyme, cayenne pepper, and salt and pepper
  1 1/2 cups chopped walnuts, 2 tbsp whole wheat flour, 1 tbsp freshly chopped thyme leaves, 1/2 tsp cayenne pepper, 1 pinch salt and pepper
• Drag that chicken through the walnut mixture then place it on the baking sheet, then brush and drizzle the chicken with olive oil
  1 tbsp olive oil
• Bake for 15-20 minutes till its cooked through (an internal temperature of 165 degrees Fahrenheit)

Honey Sauce Glaze

• Combine the honey and Dijon mustard in a small sauce pan and cook over medium heat until the sauce is warm (usually, about two minutes)
  1/2 cup honey, 1 tbsp Dijon mustard

Garnish

• Take the chicken out of the oven and use half of the honey sauce to drizzle over the chicken
• Top each piece of chicken with a wedge of brie and place it back into the oven until the brie is melted
  6 oz brie
• Serve the chicken with the remaining honey sauce, and enjoy!