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.
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.
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:
- Recipe from Cooking Light
- My rating: 7.4/10
