WALNUT & ROSEMARY OVEN FRIED CHICKEN

July 1, 2012

Crunchy. Perfectly seasoned. Makes-my-eyes-roll-back in my head from the first bite. This chicken is kickin’. I’d take it over fried chicken a hundred times over.

Furthermore, David asked me to make this again FOUR times before we even got done eating. That’s a stamp of approval if I’ve ever seen one.

Walnut & Rosemary Oven-Fried Chicken from Rachel Schultz

WALNUT & ROSEMARY OVEN FRIED CHICKEN
Serves 3-4

4 boneless, skinless chicken breasts
1/4 cup milk
3 tablespoons Dijon mustard
1/2 cup panko
1/3 cup walnuts, chopped
2 tablespoons parmesan cheese, grated
1 tablespoon rosemary, chopped
Salt & pepper

Preheat oven to 425 degrees. Whisk together milk and dijon in a shallow bowl. Place chicken breasts in bowl and soak for 5 minutes.

Walnut & Rosemary Oven-Fried Chicken from Rachel Schultz

Mix together walnut and panko. Coat chicken in panko mixture and arrange in a 9×13 baking dish.

Walnut & Rosemary Oven-Fried Chicken from Rachel Schultz Walnut & Rosemary Oven-Fried Chicken from Rachel Schultz

Top with parmesan, rosemary, and salt & pepper. Bake for 30 minutes.

Walnut & Rosemary Oven-Fried Chicken from Rachel Schultz Walnut & Rosemary Oven-Fried Chicken from Rachel Schultz

WALNUT & ROSEMARY OVEN-FRIED CHICKEN
 
Author:
Serves: 3-4
Ingredients
  • 4 boneless, skinless chicken breasts
  • ¼ cup milk
  • 3 tablespoons Dijon mustard
  • ½ cup panko
  • ⅓ cup walnuts, chopped
  • 2 tablespoons parmesan cheese, grated
  • 1 tablespoon rosemary, chopped
  • Salt & pepper
Instructions
  1. Preheat oven to 425 degrees.
  2. Whisk together milk and dijon in a shallow bowl.
  3. Place chicken breasts in bowl and soak for 5 minutes.
  4. Mix together walnut and panko.
  5. Coat chicken in panko mixture and arrange in a 9x13 baking dish.
  6. Top with parmesan, rosemary, and salt & pepper.
  7. Bake for 30 minutes.

Adapted from Eat Yourself Skinny.

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Comments

  • wow!!! i never tried before walnut in chicken would love to try these ,Thanks for sharing this amazing recipe

  • Margot

    I only had sweet potatoes, used a mix of honey/syrup, and balsamic. Topped with fresh gratify Parmesan. Awesome!!

  • D

    After you soak the chicken, do you discard the rest of the milk and mustard mixture? Or do you pour it over the chicken once it’s in the baking pan, before sprinkling on everything else?

  • jill

    How do you bake both potatoes and chicken when they require different temperatures?

  • ruby

    i made this tonight and it was pretty good…but after coating the chicken and baking it in the baking dish, the coating that was on the bottom of the chicken just was super duper mushy/soggy and fell off. So I think next time I’ll bake the chicken on a cooling rack so both sides get done :)

    • Hannah

      If you are overcrowding your pan the moisrure can have nowhere to go and leave you with a soggy bottomed mess. Next time try a larger pan and space them out a bit more and you might find successful this time;)

  • AshleyMarcia

    Those side potatoes look delicious with this meal! Please share a link for that recipe too!

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