Walnut And Rosemary Oven-fried Chicken

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/4 cup low-fat buttermilk
• 2 tablespoons dijon mustard
• 4 (6 ounce) chicken cutlets
• 1/3 cup panko breadcrumbs (japanese breadcrumbs)
• 1/3 cup walnuts, finely chopped
• 2 tablespoons parmigiano-reggiano cheese, grated
• 3/4 teaspoon fresh rosemary, minced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• cooking spray
• rosemary (optional)

Recipe

• 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. 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 425° for 13 minutes or until chicken is done. garnish with rosemary leaves, if desired.
• 5 note: if you don't have chicken cutlets, pound your boneless-skinless chicken breasts between two sheets of wax paper to make them uniformly about 1/2-inch thick.