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I have been watching what I eat for the last two weeks for my upcoming Hawaii trip. I am down over 6 pounds but it hasn’t been easy! I have been doing My Fitness Pal which has been awesome. But I sure have missed all of my yummy treats! This recipe is awesome because it is a light and flavorful dinner. And it is only 300 calories a serving. A total win!
I can’t even begin to explain how amazing and packed with flavor this chicken was! The chicken crusted beautifully with the walnut, parmesan and rosemary panko crumb mix. I absolutely love the flavor that Rosemary added to this chicken. The chicken was perfectly tender and moist. I do think this is one of the best recipes that I have made. My little 9 year old couldn’t get enough of it! Served with a side salad, this is a meal that you don’t have to feel guilty about. Your skinny jeans can thank me! 🙂
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Walnut and Rosemary Oven Fried Chicken
Ingredients
- 4 chicken cutlets
- ¼ cup low-fat buttermilk
- 2 tablespoons Dijon mustard
- ⅓ cup panko breadcrumbs
- ⅓ cup walnuts, finely chopped
- 2 tablespoons grated parmesan cheese
- ¾ teaspoon minced fresh rosemary
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- non-stick cooking spray
- rosemary leaves for garnish, optional
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Prepare the baking sheet pan by placing a wire cooling rack inside of the pan.
- Pound the chicken using a mallet to about ½-inch in thickness. This is optional but will help the chicken to cook faster and more evenly.
- Combine the buttermilk and mustard in a shallow dish, stirring with a whisk. Add the chicken to the buttermilk turning to coat.
- In a small skillet over medium heat, toast the panko breadcrumbs until golden brown, about 3 minutes. Remove the breadcrumbs from the heat. Combine the breadcrumbs, walnuts, parmesan cheese, rosemary, salt, and pepper in a shallow bowl.
- Remove that chicken from the buttermilk mixture and dredge each piece in the crumb mixture.
- Arrange the chicken on the wire rack of the prepared baking sheet pan. Alternatively, you can line the pan with aluminum foil and spray it with cooking spray.
- Bake for 13-15 minutes or until the chicken is no longer pink. Garnish with rosemary leaves.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This sounds delish. Had everything on hand except fresh Rosemary! Eager to try it tomorrow night for Dinner.
I love the idea of walnuts and rosemary together! This sounds like herbed bar nuts (my fave) smacked onto chicken and I can’t wait to make it.
Can you do this with a boneless pork chop. And get the same results?
My family and I are not big on chicken.
Thanks
We made this last night and it was so good! We loved how easy and low calorie it was-definitely hanging onto this recipe!
Love My Fitness Pal! This recipe looks very easy to make, I am going to send it to my boyfriend 🙂