For some reason, my blogging program is not allowing me to add a photo right now....one will follow when I am able! I believe this recipe (from a 2010 edition of Cooking Light) recently resurfaced in their "Best Of" issue. This was an easy chicken dish that works well with potatoes and a nice big salad or green vegetable. Easy and fast! Enjoy!
WALNUT & ROSEMARY OVEN-FRIED CHICKEN
Recipe Notes
I did not have the time or patience to saute the panko breadcrumbs before assembling and it still tasted great. Do what works for you with the time you have available.
Nutritional Information (per serving - serves 4)
292 calories - 9.6 g. fat - 42.7 g. protein - 0.9 g. fiber - 6.8 g. carbs
Ingredients
- 1/4 c. lowfat buttermilk
- 2 tbsp. Dijon mustard
- 4 chicken cutlets (6 oz. each)
- 1/3 c. Japanese breadcrumbs/panko
- 1/3 c. finely chopped walnuts
- 2 tbsp. grated fresh Parmesan cheese
- 3/4 tsp. minced fresh rosemary
- Salt & pepper to taste
- Cooking spray
Instructions
1. Preheat oven to 425 degrees.
2. Heat a small skillet over medium high heat. Add panko and cook 3 minutes or until golden brown, stirring frequently. (I skipped this step).
3. Combine panko, walnuts, Parmesan, rosemary, and salt and pepper in a shallow dish.
4. Combine buttermilk and mustard in a zip top plastic bag. Add chicken and stir chicken to coat.
5. Remove chicken from buttermilk mixture and discard buttermilk. Dredge chicken in panko mixture.
6. Coat a baking sheet with cooking spray and arrange chicken on baking sheet. Bake at 425 degrees for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.
