New Recipe: Walnut and Rosemary Oven-Fried Chicken

I found this recipe in this month's issue of Cooking Light. I was immediately drawn to it because it uses fresh rosemary which we are growing in our herb garden this year. We eat a lot of chicken, especially baked chicken, so anytime I can find a fresh new way of changing it up, I'm game. This was really yummy! It was really moist and flavorful because of the mustard and the browned panko gives it a great "fried" texture. Another winner this week! The ingredients and step-by-step instructions are below.

Ingredients

• 1/4  cup  low-fat buttermilk
• 2  tablespoons  Dijon mustard
• 4 chicken cutlets (I used tenderloins)
• 1/3  cup  panko (Japanese breadcrumbs)
• 1/3  cup  finely chopped walnuts
• 2  tablespoons grated Parmesan cheese
• 3/4  teaspoon  minced fresh rosemary
• 1/4  teaspoon  kosher salt
• 1/4  teaspoon  freshly ground black pepper
• Cooking spray

Preparation

 Ingredients

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.

4. 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.

5. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray.

6. Bake at 425° for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired. Enjoy!

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