This recipe is similar to the pan-fried Rachael Ray chicken which was one of my very first blog posts. The breading process is the same, but you bake in the oven rather than frying it. My mom came upon this recipe in last month’s Cooking Light magazine and we decided to try it out for dinner. It is an easy recipe for a weeknight meal and it has tons of flavor. The chicken comes out moist and tender with a crunch on the outside. This recipe is definitely going on my favorites!
Walnut and Rosemary Oven-Fried Chicken
Recipe by Cooking Light
What you’ll need:
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
What you’ll do:
Preheat oven to 425 degrees. Combine buttermilk and mustard in a dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat. In a shallow skillet pan on medium high heat, toast panko bread crumbs about 3 minutes or until golden brown. Once browned, mix together breadcrumbs with the rest of the ingredients. Remove chicken from buttermilk and dredge in the bread crumb mixture. Bake for about 15 minutes or until chicken is cooked through. Garnish with rosemary leaves if desired.