Walnut and Rosemary Oven-Fried Chicken

Photo by Kira A.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from myrecipes.com

Ingredients

  • 1/4

    cup buttermilk

  • 2

    TBS Dijon mustard

  • 4

    (4 oz) chicken cutlets

  • 1/3

    cup panko

  • 1/3

    cup finely chopped walnuts

  • 2

    TBS grated fresh Parmesan cheese

  • 3/4

    tsp minced fresh rosemary

  • 1/4

    tsp Kosher salt

  • 1/4

    tsp black pepper

  • Rosemary leaves (optional)

Directions

1. Preheat oven to 425F. 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 425F for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired. Makes 4 servings. Each serving = 13 Weight Watchers points.

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