Walnut and Rosemary Oven-Fried Chicken
Source of Recipe
K.arlette2011
List of Ingredients
Walnut and Rosemary Oven-Fried Chicken
1/4 cup buttermilk
2 tablespoons Dijon mustard
4 boneless skinless chicken breast cutlets
1/3 cup plain panko breadcrumbs
1/3 cup walnuts -- finely chopped
2 tablespoons Parmesan cheese -- grated fresh (Parmigiano-Reggiano cheese adds a lot of flavor)
3/4 teaspoon fresh rosemary -- minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
vegetable cooking spray
fresh rosemary leaves -- for garnish, optional
Recipe
Preheat oven to 425F.
Combine buttermilk and mustard in a shallow dish, stirring with a whisk.
Add chicken to buttermilk mixture, turning to coat.
Allow the chicken to remain in the mixture while proceeding with the next steps.
Heat a small skillet (cast iron is best) over medium-high heat.
Add panko to pan; cook 3 minutes or until golden, stirring frequently.
Allow to cool for a few minutes.
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 for 13 minutes or until chicken is done.
Garnish with rosemary leaves, if desired
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