Walnut and Rosemary Oven Fried Chicken
Get the crispy taste of fried chicken for less than 300 calories with this amazing walnut rosemary crusted chicken!
Servings: 4 Servings
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
Calories: 299kcal | Carbohydrates: 6g | Protein: 40g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 111mg | Sodium: 520mg | Potassium: 715mg | Fiber: 1g | Sugar: 1g | Vitamin A: 71IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 1mg
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