Walnut Rosemary Oven Fried Chicken Recipes

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

Ingredients

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.

OVEN FRIED GARLIC ROSEMARY CHICKEN

Oven Fried Garlic Rosemary Chicken image

This recipe was one of our family favorites when I was a kid. My mom clipped it from a magazine in the early 60's. I reduced the salt and the fat significantly - they used way too much then, in my opinion. Enjoyed in the Midwestern U.S. region at many church potlucks. (I attended quite a few personally!)

Provided by PanNan

Categories Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 1/2 lbs frying chickens, cut in individual pieces
3/4 cup flour
1 teaspoon crumbled rosemary
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 teaspoon salt
1/4 cup shortening (I use olive oil)

Steps:

Wash chicken and dry.
Combine flour, rosemary, garlic powder, black pepper and salt.
Turn into a large bag.
Place all the chicken at once into the bag with the flour mix.
Shake until all pieces are coated well.
Melt shortening (or heat oil) in a 13X9X2 baking pan in a 400 preheated oven.
Arrange chicken in the hot fat in the pan, skin side down.
Bake 30 minutes or until the underside is golden brown.
Turn chicken and bake another 30- 40 minutes until done.

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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.

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