Walnut & Rosemary Oven-Fried Chicken

This recipe was suprisingly moist. I decided to make this because I had some extra walnuts hanging around. This recipe goes really well with a salad or can be sliced and made into chicken strips. As before this recipe is from cookinglight.com...I really love this website...if you know of any others, please share.

* ( The words in parenthesis are my adaptations to the recipe.)

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 (mix a little less than 1 cup of milk with 1 tbsp of lemon juice to substitute)
• 2  tablespoons  Dijon mustard
• 4  (6-ounce) chicken cutlets
• 1/3  cup  panko (Japanese breadcrumbs)
• 1/3  cup  finely chopped walnuts (blend then measure)
• 2  tablespoons  grated fresh Parmigiano-Reggiano cheese (If you like parmesan cheese, than Reggiano should be a staple in your fridge.)
• 3/4  teaspoon  minced fresh rosemary (or dried)
• 1/4  teaspoon  kosher salt
• 1/4  teaspoon  freshly ground black pepper
• Cooking spray
• Rosemary leaves (optional)

Preparation

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(17 min) or until chicken is done. Garnish with rosemary leaves, if desired.