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Walnut and Rosemary Oven-Fried Chicken Recipe

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This recipe for Walnut and Rosemary Oven-Fried Chicken is from The Gray Family 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 cup buttermilk (Add 1 tbsp vinegar or lemon juice to soy milk and let sit for 1/2 hr)
2 tbsp Dijon mustard
4 (6 ounce) chicken cutlets
1/3 cup panko
1/3 cup finely chopped walnuts
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 425º
2. Combine soy milk and mustard in a shallow dish, stirring with a whisk. Add chicken to soy milk 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 soy ilk mixture; discard milk mixture. Dredge chicken in panko mixture.
4. Arrange a wire rack on a large baking sheet; coat 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.
Number Of Servings:
Number Of Servings:
4

 

 

 

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