WALNUT & ROSEMARY OVEN-FRIED CHICKEN
Author: Rachel Schultz
Serves: 3-4
- 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.
Recipe by Rachel Schultz at https://rachelschultz.com/2012/07/01/walnut-rosemary-oven-fried-chicken/
3.5.3251