Monday, January 21, 2013

Walnut and Rosemary Oven Fried Chicken

You know fried chicken is so delicious, but really is it so good to make up for the millions of calories? No. The answer is no. There are a ton of recipes around on the internet, Pinterest, etc. for oven-fried chicken and we have tried a few, however, I just get left disappointed. I would have preferred to have eaten baked chicken. Well, this recipe is different. It is a winner and will not leave you disappointed.

I was flipping through my Novemeber 2012 Cooking Light magazine and I could not tear this recipe out fast enough. Does anyone else do that? Rip the recipes out of your magazine? It is just something about having it in my hand. Then I have all these loose papers and a stack of magazines in a basket. I need help people, it's crazy.

This chicken has a crust of panko, which is toasted and really makes all the difference in the world. If that isn't good enough, you grind parmesan cheese and walnuts together and toss with the panko for the coating. It is the most delicious coating that is nutty, cheesy, and toasted so you get the crunch. And one piece of chicken on has 292 calories. Believe me, you will not be missing greasy fried chicken at. all.
Source: Cooking Light Magazine, Novemeber 2012

1/4 cup Low-Fat Buttermilk
2 tablespoons of Dijon Mustard
4 Chicken Cutlets or 2 Chicken breast split in half, pounded to 1/2 inch
1/3 cup of Panko
1/3 cup of Walnuts, finely chopped
2 tablespoons of Parmigiano-Reggiano Cheese
3/4 tablespoon of Fresh Rosemary, minced
1/4 teaspoon of Kosher Salt
1/3 teaspoon of Ground Black Pepper
Cooking Spray


First, pre-heat your oven to 425 degrees.

Now, heat a small skillet over medium-high heat. Add the panko to the pan and cook about 3 minutes until golden, stirring frequently. Keep your eye on this it is easy to burn.

Next, get out two shallow dishes. In one, whisk together the buttermilk and mustard. In the other, place the panko, nuts, cheese, rosemary, salt and pepper.

Now, get out a baking sheet cover it with foil and arrange a baking sheet on top of it. Spray with the cooking spray.

Finally, place the chicken in the buttermilk mixture to coat then dredge it in the panko mixture coating evenly. Place on the wire rack, bake for 20-30 minutes based on the thickness of your chicken.


Happy Cooking,
The Barbee Housewife

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