Name: Walnut and Rosemary Oven Fried Chicken
Cook time: 30 min
Ingredients: 1/4 cup almond milk; 2 tablespoon Dijon mustard; 4 6-ounce chicken cutlets; 1/3 cup whole wheat breadcrumbs; 1/3 cup walnuts, finely chopped; 2 tablespoon Parmesan cheese, grated; 3/4 teaspoon fresh rosemary, minced; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper; Cooking spray; Rosemary leaves (optional)

Walnut and Rosemary Oven Fried Chicken

By: Chef Steven Binks

For an unbelievably flavorful and healthy take on a classic fried chicken, check out this Walnut and Rosemary Oven-Fried Chicken recipe from Chef Steven Binks. Healthy chicken recipes are always a delicious idea.

Notes

Check out this video to watch Chef Binks make this Walnut and Rosemary Oven-Fried Chicken recipe:

This recipe is brought to you by Chef Steven Binks. For more healthy recipes visit Chefbinks.com

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Cooking Time30 min

Cooking MethodOven

Ingredients

1/4 cup almond milk
2 tablespoons Dijon mustard
4 6-ounce chicken cutlets
1/3 cup whole wheat breadcrumbs
1/3 cup walnuts, finely chopped
2 tablespoons Parmesan cheese, grated
3/4 teaspoon fresh rosemary, minced
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Cooking spray
Rosemary leaves (optional)

Instructions

Preheat oven to 425° F.
Combine almond milk and mustard in a shallow dish; whisk.
Add chicken to almond milk mixture, turning to coat.
Heat a small skillet over medium-high heat.
Add breadcrumbs to pan; cook 3 minutes or until golden, stirring frequently.
Combine breadcrumbs, nuts, Parmesan cheese, rosemary, salt, and pepper in a shallow dish.
Remove chicken from almond milk mixture;dredge chicken in breadcrumb mixture.
Arrange a wire rack on a large baking sheet; coat rack with cooking spray; coat chicken with cooking spray and place on wire rack.
Bake chicken at 425° F for 13 minutes or until chicken is done; garnish with rosemary leaves (optional).
Place chicken in center of dish and garnish with rosemary leaves!