Walnut and Rosemary Oven-Fried Chicken

Hey nommers. Just a quick ‘n’ simple chicken recipe to share. When making my grocery list this week, I sought out a simple recipe to use up some chicken breast in my freezer, and found this recipe for Walnut and Rosemary Oven-Fried Chicken from Cooking Light.

The first step was to toast panko bread crumbs in a hot, dry skillet, until golden.

I can’t tell you how much I love these wooden spatulas I got for Christmas. Like most of my cooking utensils, they are my favorite Calphalon brand, and I’ve been using these for everything! I initially wanted them for scraping and deglazing pans, but have found these to be so useful, and safe to use on my nonstick cookware.

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The toasted breadcrumbs were added to grated Parmigiano-Reggiano, finely chopped walnuts, rosemary and salt and pepper. The recipe calls for fresh rosemary, but I didn’t feel like buying rosemary (even though I do love it), so I used dried instead.

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After dipping boneless skinless chicken breast tenders in a Dijon-buttermilk mixture, I coated them with the crumb mixture, and then baked them in a hot 425 F oven for just about 15 minutes. Easy sides were steamed broccoli and microwaved sweet potato.

These chicken breasts were great dipped in honey mustard! I would recommend roasting the chicken atop a rack in the baking dish, allowing the dry heat to surround and crisp up the top and bottom of the chicken coating.

Walnut and Rosemary Oven-Fried Chicken:

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