Ingredients
- 1/3 cup panko (Japanese breadcrumbs)
- 1/3 cup finely chopped walnuts
- 2 tablespoons grated parmesan cheese
- 1 teaspoon minced fresh rosemary (or about 1/2 teaspoon dried) 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper 1/4 cup low-fat buttermilk
- 2 tablespoons Dijon mustard
- 4 (4-ounce) chicken breasts
- Cooking spray
Directions
- Preheat oven to 425° F. Combine breadcrumbs, walnuts, parmesan cheese, rosemary, salt, and pepper in a shallow dish.
- Combine buttermilk and mustard in a second shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.
- Remove chicken from buttermilk mixture; discard buttermilk mixture.
- Coat chicken on both sides in breadcrumb mixture.
- Arrange a wire rack on a large baking sheet; coat rack with cooking spray.
- Arrange chicken on rack; coat chicken lightly with cooking spray to ensure breadcrumbs don’t burn.
- Bake for 15 minutes or until chicken is done (165° F internal temperature).
Variations & Tips
- For a crispier breading, heat a small skillet over medium-high heat. Add breadcrumbs to pan; cook 3 minutes or until golden. Stir frequently, being careful not to burn, then proceed to step 2.
- You can use whole-wheat breadcrumbs instead of Panko.
- As an alternative to buttermilk, you could use Greek yogurt, sour cream or regular milk with lemon juice added.
- Use chopped pecans or almonds in place of the walnuts.
- Instead of the fresh rosemary, use 1/4 to 1/2 teaspoon dried rosemary.
- To make this meal more kid-friendly, serve with a honey-mustard dipping sauce.
Nutrition Facts
249 calories, 10 g fat (1.7 g saturated fat), 29 g protein, 8 g carbohydrates, 1 g fiber, 447 mg sodium
Yield: 4 servings
Total Cost: $4.57 (updated September 2022)
Cost Per Serving: $1.14
Source: Adapted from CookingLight.com
Watch the Walnut & Rosemary Oven-Fried Chicken cooking demo below and download the recipe to make it yourself.