Walnut & Rosemary Oven-Fried Chicken

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   1. Preheat oven to 425.

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   2. Combine buttermilk and mustard in a small dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.

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   3. Heat a skillet over medium-high heat. Add panko to the pan; cook 3 minutes or until golden, stirring frequently. Combine panko, nuts, and the next 4 (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 EVOO. Bake at 425 for 13 minutes or until chicken is done.

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   May serve with Toasted Garlic Escarole:

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   Cut 1-1/2 # escarole head crosswise into 1-inch strips, place in a small bowl. Heat a skillet on medium-high heat. Add 1-1/2 T olive oil; swirl to coat. Add 4 thinly sliced garlic cloves to pan; saute 2 minutes or until golden. Remove pan from heat and add 1-1/2 T fresh lemon juice, kosher salt and ground pepper, stirring to combine. Drizzle garlic mixture over the escarole, toss to coat.

* Per serving · 4 servings · Values may vary.