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WALNUT & ROSEMARY OVEN-FRIED CHICKEN Recipe

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This recipe for WALNUT & ROSEMARY OVEN-FRIED CHICKEN is from Life is What You Bake It!, 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 low-fat buttermilk
2 tablespoons Dijon mustard
4 6-ounce chicken cutlets
1/3 cup panko breadcrumbs
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 ground black pepper
Directions:
Directions:
Heat oven to 425º

Whisk buttermilk & mustard in shallow dish. Add chicken & turn to coat.

Heat small skillet over medium-high heat. Add panko; cook 3 minutes or until golden, stir frequently. Combine panko, nuts & next 4 ingredients in a shallow dish. Remove chicken from buttermilk & dredge in panko mixture.

Arrange wire rack on large baking sheet; coat rack w/cooking spray. Place chicken on rack. Bake 13-15 minutes.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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