Parmesan & Pine Nut-Crusted Oven-Fried Chicken
The crust gets golden and crisp in the skillet and helps insulate the chicken to keep it supremely juicy.
Ingredients
- 3 tablespoons pine nuts, toasted
- 1 tablespoon finely ground yellow cornmeal
- 1/2 teaspoon onion powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon finely chopped fresh rosemary leaves
- 2 1/4 ounces flour (about 1/2 cup)
- 1 ounce Parmesan cheese, grated (about 1/4 cup)
- 1/2 cup buttermilk
- 1 large egg white
- 4 (4-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons canola oil
Details
Servings 4
Cooking time 25mins
Adapted from myrecipes.com
Preparation
Step 1
1. Preheat oven to 425°.
2. Combine first 3 ingredients in a mini chopper. Pulse until finely ground. Combine nut mixture, baking soda, and next 3 ingredients (through cheese) in a shallow dish. Combine buttermilk and egg white in a shallow dish. Dip chicken in buttermilk mixture; sprinkle evenly with salt and pepper. Dredge in flour mixture.
3. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl. Add chicken; sauté 3 minutes or until browned. Turn chicken over. Place pan in oven; bake at 425° for 10 minutes or until chicken is done.
Makes 4 servings. Each serving = 7 Weight Watchers points.
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