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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Walnut and Rosemary Oven-Fried Chicken- Cooking Light Recipe

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This recipe for Walnut and Rosemary Oven-Fried Chicken- Cooking Light is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. low-fat buttermilk
2 tbsp. Dijon mustard
4 (6-oz.) chicken cutlets
1/3 c. panko (Japanese breadcrumbs)
1/3 c. finely chopped walnuts
2 tbsp. grated fresh Parmigiano-Reggiano cheese
3/4 tsp. minced fresh rosemary
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Cooking spray
Rosemary leaves (optional)
Directions:
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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