Community Recipe
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Walnut and Rosemary Oven-Fried Chicken Menu

Serves 4

Walnut and Rosemary Oven-Fried Chicken

Get the crispy taste of fried chicken for less than 300 calories. Add kid appeal to this dish with a honey-mustard dipping sauce.

Photo by: Photo: Johnny Autry; Styling: Cindy Barr

Ingredients

1/4 cup low-fat buttermilk
2 tablespoons Dijon mustard
4 (6-ounce) chicken cutlets
1/3 cup panko (Japanese breadcrumbs)
1/3 cup finely chopped walnuts
2 tablespoons grated fresh Parmigiano-Reggiano cheese

3/4 teaspoon minced fresh rosemary
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray
Rosemary leaves (optional)

Preparation

1. Preheat oven to 425°.

2. Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.

3. Heat a small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden, stirring frequently. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge chicken in panko mixture.

4. 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 minutes or until chicken is done. Garnish with rosemary leaves, if desired.

Cooking Light NOVEMBER 2012

Toasted garlic escarole

Cut a 1 1/2-pound escarole head crosswise into 1-inch strips; place in a large bowl. Heat 1 1/2 tablespoons olive oil in a small skillet over medium-high heat. Add 4 thinly sliced garlic cloves to pan; sauté 2 minutes or until golden. Remove from heat; add 1 1/2 tablespoons fresh lemon juice, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Drizzle dressing over escarole, and toss to coat.

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Walnut and Rosemary Oven-Fried Chicken Menu