Oven fried chicken coated in panko, walnuts, and rosemary. Use different herbs or spices if no rosemary is available!
I got this beautiful piece of marble for Christmas. My family knows that I love taking pictures of food and I’m pretty easy to shop for gifts for. Get me any kind of plates, dishes, or unique items that would look cool in my photography. The marble just sits on a table in my spare bedroom where I have my artificial lighting set up. It’s not so heavy to transport back and forth and it’s great for weight lifting.
They also got me this cook book where they have been sharing with me a lot of recipes they have made. The cookbook is called The New Way to Cook Light by Cooking Light. There are so many amazing looking recipes in there and this is one of them. The secret to this recipe is toasting the bread crumbs. Sometimes, depending on what type of oven you have, it does a terrible job (like mine) of evenly making the bread crumbs look toasted. I’ve made parmesan crusted chicken before, where the chicken looks like it has a darker brown colored zig zag going across the chicken. NOT COOL. Toasting the breadcrumbs is the way to go! Also, walnuts or any type of nut make a good substitute for coating any type of meat when on a low carb diet.Print
- 1/4 cup low-fat buttermilk
- 2 tablespoons Dijon mustard
- 4 (6-ounce) chicken cutlets
- 1/3 cup panko (Japanese breadcrumbs)
- 1/3 cup finely chopped walnuts
- 2 tablespoons grated fresh Parmigiano-Reggiano cheese
- 3/4 teaspoon minced fresh rosemary
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- Rosemary leaves (optional)
- Preheat oven to 425°.
- Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.
- 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.
- 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 or until chicken is done. Garnish with rosemary leaves, if desired.
myWW points: Blue Points: 4; Green Points: 8; Purple Points: 4
- Serving Size: 4
- Calories: 292
- Sugar: 2
- Fat: 9.6
- Saturated Fat: 1.6
- Carbohydrates: 6.8
- Fiber: .9
- Protein: 42.7