Resolve to Go Cluckin’ NutsPosted: January 2, 2013
It’s a new year, so that means a new chicken recipe! Since your holidays were probably as cookie- and alcohol-filled as my own, this recipe gives you crispy chicken that’s baked not fried. The toasted panko, walnuts and fresh rosemary make a great coating, and the buttermilk and Dijon mustard make sure the chicken stays tender and juicy. This won’t help erase the last month and a half of over-eating, but it’ll help you start 2013 on the right foot. Baby steps, right people?
Walnut & Rosemary Crusted Chicken
- 4 boneless skinless chicken cutlets
- ½ cup of buttermilk
- 2 tablespoons of Dijon mustard
- ½ cup of panko breadcrumbs
- ½ cup of finely grated walnuts
- 2 tablespoons of grated Parmesan
- 1 teaspoon of minced fresh rosemary
- ¼ teaspoon of salt
- ¼ teaspoon of pepper
- Cooking spray
Heat your oven to 425º.
In a shallow dish, mix together the buttermilk and mustard. Add the chicken cutlets, toss to coat and let marinate for about 10 minutes.
Heat a small skillet over medium heat. Add the panko breadcrumbs and cook, stirring frequently, for about 3 minutes until golden. In another shallow bowl, mix together the panko, walnuts, Parmesan, rosemary and salt and pepper.
Place a wire rack over a baking sheet and lightly coat with cooking spray. Dredge the chicken cutlets in the panko mixture and place on the wire rack. (Discard the buttermilk mixture afterwards.) Bake the chicken for 13 to 15 minutes until cooked through.
Happy 2013 everyone!