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 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)
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!