Walnut And Rosemary Oven-Fried Chicken Recipe

Name: Walnut And Rosemary Oven-Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup low-fat buttermilk; 2 tablespoons Dijon mustard; 4 (6-ounce) chicken cutlets; 1/3 cup panko (Japanese 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 freshly ground black pepper; Cooking spray; Rosemary leaves (optional)

Servings: persons

1/4 cup low-fat buttermilk
2 tablespoons Dijon mustard
4 (6-ounce) chicken cutlets
1/3 cup panko (Japanese 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 freshly ground black pepper
Cooking spray
Rosemary leaves (optional)

1
Preheat oven to 425u00b0.
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 425u00b0 for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.
5
This recipe originally ran in Cooking Light June, 2010 and was updated for the November, 2012 25th anniversary issue.
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, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
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397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup low-fat buttermilk, 2 tablespoons Dijon mustard, 4 (6-ounce) chicken cutlets, 1/3 cup panko (Japanese breadcrumbs), and more.

Yes, Walnut And Rosemary Oven-Fried Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Walnut And Rosemary Oven-Fried Chicken

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