Walnut and Rosemary Oven-Fried Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Get the crispy taste of fried chicken for less than 300 calories. Add kid appeal to this dish with a honey-mustard dipping sauce. Ingredients:
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 |
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) |
Directions:
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.
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