Walnut and Rosemary Oven Fried Chicken
photo by Heather N.
- Ready In:
- 25mins
- Ingredients:
- 11
- Yields:
-
6 cutlets
- Serves:
- 6
ingredients
- 1⁄2 cup low-fat buttermilk
- 4 tablespoons Dijon mustard
- 3 -6 ounces chicken breasts, halved
- 2⁄3 cup panko breadcrumbs
- 2⁄3 cup walnuts, chopped finely
- 4 tablespoons fresh grated parmigiano-reggiano cheese
- 1 1⁄2 teaspoons fresh minced rosemary
- 1 teaspoon fresh thyme
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- cooking spray
directions
- Preheat oven to 425.
- Halve chicken breasts.
- Combine buttermilk and mustard and whisk together in a container and allow chicken to marinate in it at least 1 hour or overnight.
- Heat small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden brown, stirring frequently. Combine panko, nuts, herbs, cheese, salt and pepper in a shallow dish.
- Remove chicken from buttermilk mixture, discard this mixture.
- Dredge chicken in panko mixture.
- Arrange on wire rack on large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake on 425 for 13 minutes or until chicken is done,.
- Garnish with a rosemary sprig, if desired.
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RECIPE SUBMITTED BY
Heather N.
Frederick, Maryland
Don't forget to KISS the cook!! :D I love to experiment with food. I love bold flavors. I love to cook and find it especially pleasing when I have someone special to cook for. ?
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