Walnut And Rosemary Oven Fried Chicken Recipes

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WALNUT AND ROSEMARY OVEN-FRIED CHICKEN



Walnut and Rosemary Oven-Fried Chicken image

I got this recipe from my latest edition of Cooking Light and it is a delicious keeper! Makes weeknight chicken taste company-worthy and is done in 1/2 hour. The magazine suggests serving it with a salad topped with a toasted garlic vinaigrette.

Provided by CaliforniaJan

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

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)

Steps:

  • Preheat oven to 425°.
  • Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.
  • 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.
  • 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.
  • 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.

WALNUT AND ROSEMARY OVEN FRIED CHICKEN



Walnut and Rosemary Oven Fried Chicken image

Make and share this Walnut and Rosemary Oven Fried Chicken recipe from Food.com.

Provided by Heather N.

Categories     Chicken

Time 25m

Yield 6 cutlets, 6 serving(s)

Number Of Ingredients 11

1/2 cup low-fat buttermilk
4 tablespoons Dijon mustard
3 -6 ounces chicken breasts, halved
2/3 cup panko breadcrumbs
2/3 cup walnuts, chopped finely
4 tablespoons fresh grated parmigiano-reggiano cheese
1 1/2 teaspoons fresh minced rosemary
1 teaspoon fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
cooking spray

Steps:

  • Preheat oven to 425.
  • Halve chicken breasts.
  • Combine buttermilk and mustard and whisk together in a container and allow chicken to marinate in it at least 1 hour or overnight.
  • Heat small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden brown, stirring frequently. Combine panko, nuts, herbs, cheese, salt and pepper in a shallow dish.
  • Remove chicken from buttermilk mixture, discard this mixture.
  • Dredge chicken in panko mixture.
  • Arrange on wire rack on large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake on 425 for 13 minutes or until chicken is done,.
  • Garnish with a rosemary sprig, if desired.

Nutrition Facts : Calories 186.4, Fat 11.9, SaturatedFat 2, Cholesterol 12.3, Sodium 482.4, Carbohydrate 12.2, Fiber 1.8, Sugar 2.2, Protein 8.9

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