Walnut and Rosemary Oven-Fried Chicken

(from clair’s recipe box)

Source: Cooking Light: http://www.myrecipes.com/recipe/walnut-rosemary-oven-fried-chicken-10000001988567/

Cook time: 20 minutes
Serves 4 people

Categories: Chicken, Main Dish, Quick

Ingredients

  • 1/4 cup low-fat buttermilk
  • 2 tablespoons Dijon mustard (just make sure no honey!)
  • 4 (6-ounce) chicken cutlets
  • 1/3 cup panko (Japanese breadcrumbs)--check ingredient list to ensure no HFCS or corn syrup
  • 1/3 cup finely chopped walnuts
  • 2 tablespoons grated fresh Parmigiano-Reggiano cheese
  • 3/4 teaspoon minced fresh rosemary
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • Rosemary leaves (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.

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