Walnut and Rosemary Oven-Fried Chicken |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I got this recipe from my latest edition of Cooking Light and it is a delicious keeper! Makes weeknight chicken taste company-worthy and is done in 1/2 hour. The magazine suggests serving it with a salad topped with a toasted garlic vinaigrette. Ingredients:
1/4 cup low-fat buttermilk |
2 tablespoons dijon mustard |
4 (6 ounce) chicken cutlets |
1/3 cup panko breadcrumbs (japanese breadcrumbs) |
1/3 cup walnuts, finely chopped |
2 tablespoons parmigiano-reggiano cheese, grated |
3/4 teaspoon fresh rosemary, minced |
1/4 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
cooking spray |
rosemary (optional) |
Directions:
1. Preheat oven to 425°.
2. Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.
3. Heat a small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden, stirring frequently. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge chicken in panko mixture.
4. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425° for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.
5. Note: If you don't have chicken cutlets, pound your boneless-skinless chicken breasts between two sheets of wax paper to make them uniformly about 1/2-inch thick.
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