Walnut & Rosemary Oven Fried Chicken
Serves 3-4
4 boneless, skinless chicken breasts
1/4 cup milk
2 tablespoons Dijon mustard
1/3 cup panko bread crumbs
1/3 cup walnuts, chopped
2 tablespoons parmesan cheese, grated
3/4 teaspoon rosemary
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 425 degrees. Whisk mustard and milk into a small bowl. Coat chicken breasts in mixture. Next, combine panko, walnuts, parmesan, rosemary, salt, and pepper into a shallow dish.
Remove chicken from milk mixture and coat in breading.
Arrange chicken on a wire rack set above a baking sheet. Bake for 30 minutes.
walnut & rosemary oven fried chicken
Author: Rachel Schultz
Serves: 3-4
Ingredients
- 4 boneless, skinless chicken breasts
- ¼ cup milk
- 2 tablespoons Dijon mustard
- ⅓ cup panko bread crumbs
- ⅓ cup walnuts, chopped
- 2 tablespoons parmesan cheese, grated
- ¾ teaspoon rosemary
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 425 degrees.
- Whisk mustard and milk into a small bowl. Coat chicken breasts in mixture.
- Combine panko, walnuts, parmesan, rosemary, salt, and pepper into a shallow dish.
- Remove chicken from milk mixture and coat in breading.
- Arrange chicken on a wire rack set above a baking sheet. Bake for 30 minutes.
Modified from Eat Yourself Skinny.
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