The crust gets golden and crisp in the skillet and helps insulate the chicken to keep it supremely juicy.
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
How to Make It
Preheat oven to 425°.
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.
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.
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I have made this many times for my husband and me. I usually use an 11 or 12 ounce breast, thiick end pounded to the same thickness as thin end, then cut into two pieces. I have fournd that for that much chicken, 1/3 of the coating mixture is plenty. Use 2/3 for the full recipe. I use my well-seasoned cast iron pan and find the cooking instructions are perfect. The coating sticks just fine, except by the time I get to the second side of the second piece of chicken, the coating mix is a bit wet and I have to smear it on. But this is truly delicious and is great with mashed potatoes and a green veggie. My only change is garlic powder instead of onion powder, and extra fresh rosemary.
4 1/2 stars. My teenager took a bite and said, "This tastes just like fried chicken." DH commented on how moist the meat was. It really was delicious. I let the raw chicken soak in the buttermilk/egg white mixture for a few minutes. I also had to pan fry side 1 for more like 5 minutes to get the nice brown crust. 10 minutes in the oven was perfect! We had it with garlic mashed potatoes and steamed green beans. Comfort food at its best!
The flavor this recipe has great potential, however I found it impossible to get the coating to stick. As soon as I went to flip it the coating separated from the chicken and ended up burning. As I said the flavor was there, but would have liked it if the coating had stayed a coating on the chicken and not my pan! Any suggestions?
Made according to directions, and wow, was this bland. The chicken was moist but had no flavor aside from the crust. As others have noted, it was hard to get the crust to stick to the chicken. I wouldn't bother to make this again.