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Parmesan and Pine Nut-Crusted Oven-Fried Chicken

Photo: Jennifer Causey; Styling: Ginny Branch

 

Hands-on time 15 mins
Total time 25 mins
Yield

Serves 4 (serving size: 1 breast half)

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

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

Nutrition 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

How to Make It

  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.