After the Daring Cook's Challenge where we used nuts to make a savory meal, I decided I definitely wanted to explore this concept some more. I found this recipe at Cooking Light, which is fantastic because not only is this meal delicious but healthy! I also made a yummy homemade Honey Mustard dipping sauce (my husbands favorite!) This turned out great. It had a nice crunchy coating and was very moist and flavorful! Neither my husband or I could decide if we liked it better with or without the sauce, it was great both ways. Which way do you like best?
Walnut Rosemary Oven Fried Chicken
- 1/4 cup low-fat buttermilk
- 2 tablespoons Dijon mustard
- 4 (6-ounce) chicken cutlets
- 1/3 cup panko (Japanese breadcrumbs)
- 1/3 cup finely chopped walnuts, toasted
- 2 tablespoons grated fresh Parmigiano-Reggiano cheese
- 3/4 teaspoon minced fresh rosemary
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- Rosemary leaves (optional)
1. Preheat oven to 425°.
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 425° for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.
5 Tablespoons Honey
3 Tablespoons Dijon Mustard
2 Tablespoons Rice Wine Vinegar
Mix, and enjoy!