Walnut and Rosemary Oven-Fried Chicken

Submitted by CaliforniaJan

"I got this recipe from my latest edition of Cooking Light and it is a delicious keeper! Makes weeknight chicken taste company-worthy and is done in 1/2 hour. The magazine suggests serving it with a salad topped with a toasted garlic vinaigrette."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 4

ingredients

• 1⁄4 cup low-fat buttermilk
• 2 tablespoons Dijon mustard
• 4 (6 ounce) chicken cutlets
• 1⁄3 cup panko breadcrumbs (Japanese breadcrumbs)
• 1⁄3 cup walnuts, finely chopped
• 2 tablespoons parmigiano-reggiano cheese, grated
• 3⁄4 teaspoon fresh rosemary, minced
• 1⁄4 teaspoon kosher salt
• 1⁄4 teaspoon fresh ground black pepper
• cooking spray
• rosemary (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.
5. Note: If you don't have chicken cutlets, pound your boneless-skinless chicken breasts between two sheets of wax paper to make them uniformly about 1/2-inch thick.

Reviews

[I'mPat]

I'll be making this again and hopefully will have the walnuts which I did buy but could not find in the pantry - found the macadamias, pecans, cashews and almonds but no walnuts so used the almonds and chicken breasts which I lightly pounded out maybe a little thicker than suggested as they took nearly 25 minutes to cook to a lovely golden brown colour and still moist and the crumbing on the chicken was lovely and crispy. Thank you CaliforniaJan, made for the Best of 2013 tag game and recommended by LifeIsGood.

 

[Kitchendreamer17]

This recipe is fantastic. I read the reviews on CL's site and it was suggested you could use greek yogurt instead of buttermilk to cut fat. That worked out fantastic! Didn't change anything else and the flavors, moistness & crunchiness were delicious. Easy enough for a weeknight meal. Definite keeper!

 

[LifeIsGood]

This recipe is my first going into my Best of 2013 cookbook. It is soooooooo good. Great flavor, moist chicken, crispy crust and healthy. Wow! The flavors of Dijon and rosemary are just wonderful and I loveeeee the combination of walnuts and panko. Delicious recipe and easy enough for my to make on a busy night. Thanks!!

 

[loof751]

Wonderful! Moist and very flavorful. My coating didn't get all that crispy but the dijon, parmesan, walnuts and rosemary was an amazing flavor combination. Quick to the table and delicious - a real winner - thanks for sharing the recipe!

 

[beffymaroo]

Really delicious! The chicken was crispy and very flavorful without being heavy.