Parmesan and Pine Nut-Crusted Oven-Fried Chicken

Photo: Jennifer Causey; Styling: Ginny Branch

 

The crust gets golden and crisp in the skillet and helps insulate the chicken to keep it supremely juicy.

Yield:

Serves 4 (serving size: 1 breast half)

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 25 Minutes

Nutritional Information

Calories 390
Fat 17.5 g
Satfat 3.2 g
Monofat 7.6 g
Polyfat 5.1 g
Protein 41.5 g
Carbohydrate 14.9 g
Fiber 0.7 g
Cholesterol 101 mg
Iron 2.3 mg
Sodium 632 mg
Calcium 137 mg

Ingredients

3 tablespoons pine nuts, toasted
1 tablespoon finely ground yellow cornmeal
1/2 teaspoon onion powder
1/2 teaspoon baking soda
1/2 teaspoon finely chopped fresh rosemary leaves
2.25 ounces all-purpose flour (about 1/2 cup)
1 ounce Parmesan cheese, grated (about 1/4 cup)
1/2 cup nonfat buttermilk
1 large egg white
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons canola oil

Preparation

1. Preheat oven to 425°.

2. Combine first 3 ingredients in a mini chopper. Pulse until finely ground. Combine nut mixture, baking soda, and next 3 ingredients (through cheese) in a shallow dish. Combine buttermilk and egg white in a shallow dish. Dip chicken in buttermilk mixture; sprinkle evenly with salt and pepper. Dredge in flour mixture.

3. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl. Add chicken; sauté 3 minutes or until browned. Turn chicken over. Place pan in oven; bake at 425° for 10 minutes or until chicken is done.

Note:

Julianna Grimes,

March 2014