Walnut Rosemary Oven Fried Chicken Recipes

Steps:

• 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.
• Note: If you don't have chicken cutlets, pound your boneless-skinless chicken breasts between two sheets of wax paper to make them uniformly about 1/2-inch thick.

Steps:

• Preheat oven to 425.
• Halve chicken breasts.
• Combine buttermilk and mustard and whisk together in a container and allow chicken to marinate in it at least 1 hour or overnight.
• Heat small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden brown, stirring frequently. Combine panko, nuts, herbs, cheese, salt and pepper in a shallow dish.
• Remove chicken from buttermilk mixture, discard this mixture.
• Dredge chicken in panko mixture.
• Arrange on wire rack on large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake on 425 for 13 minutes or until chicken is done,.
• Garnish with a rosemary sprig, if desired.