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Walnut and Rosemary Oven Fried Chicken

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“Courtesy of Cooking Light Nov 2012”
READY IN:
25mins
SERVES:
6
YIELD:
6 cutlets
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425.
  2. Halve chicken breasts.
  3. Combine buttermilk and mustard and whisk together in a container and allow chicken to marinate in it at least 1 hour or overnight.
  4. 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.
  5. Remove chicken from buttermilk mixture, discard this mixture.
  6. Dredge chicken in panko mixture.
  7. 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,.
  8. Garnish with a rosemary sprig, if desired.

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