Monday, July 12, 2010

Walnut and Rosemary Oven-Fried Chicken

Yum! What a delicious and healthy recipe that's so full of flavor. It's very simple to prepare and can simply be eaten with a bed of leafy greens. Yum! I hope you enjoy!

  • 1/4 cup low-fat buttermilk (I just used milk)
  • 2 tbsp Dijon mustard
  • 4 (6-ounce) chicken cutlets OR 4 chicken breast halves
  • 1/3 cup panko
  • 1/3 cup finely chopped walnuts
  • 2 tbsp grated fresh Parmigiano-Reggiano cheese
  • 3/4 tsp minced fresh rosemary
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  1. Preheat oven to 425 degrees.
  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.



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