Crunchy. Perfectly seasoned. Makes me involuntarily internally smile from the first bite. This chicken is very good. I’d take it over fried chicken several 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. Consider it in the new dinner and meal planning rotation, people!!
WALNUT & ROSEMARY OVEN FRIED CHICKEN
Serves 3-4
4 boneless, skinless chicken breasts
2 tablespoons 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.
Mix together walnut and panko. Coat chicken in panko mixture and arrange in a 9×13 baking dish.
Top with parmesan, rosemary, and salt & pepper. Bake for 30 minutes.
- 4 boneless, skinless chicken breasts
- 2 tablespoons milk
- 3 tablespoons Dijon mustard
- ½ cup panko
- ⅓ 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.
- Mix together walnut and panko.
- Coat chicken in panko mixture and arrange in a 9x13 baking dish.
- Top with parmesan, rosemary, and salt & pepper.
- Bake for 30 minutes.
Adapted from Eat Yourself Skinny.
