Walnut and Rosemary Oven-Fried Chicken
photo by I'mPat
- 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
- Preheat oven to 425°.
- Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.
- 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.
- 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.
- 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.
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Reviews
-
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.
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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!
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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!!
Tweaks
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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 and crunchiness were delicious. Easy enough for a weeknight meal. Definite keeper!
RECIPE SUBMITTED BY
I am a native Californian, born in the Los
Angeles area, college in far northern California and now living in southern part of the San Francisco Bay Area.
I love kids and animals. I am an active volunteer at my two teenage daughters' high school as well as a Girl Scout leader. We have two guinea pigs, one Dalmatian, one cockatiel, and one quarter-horse to keep us busy. I had a career as a marketing writer before I became a full-time mom and volunteer, but I still write all the time as well as participate in a monthly book club.
I stay active and have Jazzercized for over 25 years on a regular basis. I also am trying to do some yoga now and ride horses for fun.
I have loved getting involved in the RecipeZaar games and learning how to post the photos. I am currently playing on the Zaar World Tour and it is lots of fun!
Have been a sports fan since childhood and definitely have enjoyed getting to know about hockey since we have a very successful NHL franchise in our area: Go Sharks!
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