This recipe looks like a lot more work than it is. Seriously, it’s super easy and will take 25 minutes at the most. The chicken smelled amazing while it was cooking. The almonds and rosemary are a really great combination. I like rosemary, but if you don’t, you might want to ease off on the whole amount. It’s really strong in this recipe. I really liked the buttermilk and Dijon mixture. I think it was a lot more flavorful than the traditional egg/flour coating. I definitely plan on making this again. I think it would be perfect on a salad and light vinaigrette.
Almond & Rosemary Oven-Fried Chicken (adapted from Cooking Light)
- 1/4 cup low-fat buttermilk
- 2 tablespoons Dijon mustard
- 4 (6-ounce) boneless, skinless chicken breasts
- 1/3 cup panko breadcrumbs (I used Kinnikinnick Gluten Free Panko Style Crumbs)
- 1/3 cup finely chopped almonds (or walnuts) (I used almond meal from Trader Joe’s)
- 2 tablespoons grated fresh Parmigiano-Reggiano cheese
- 3/4 teaspoon minced fresh rosemary
- 1/4 teaspoon freshly ground black pepper
- Rosemary leaves (optional)
- 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, with the Parmesan, rosemary and black 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 13-18 minutes or until chicken is done (it really depends on how thick your chicken is). Garnish with rosemary leaves, if desired.