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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 15 Minutes
Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 390
  • Fat: 17.5g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 7.6g
  • Polyunsaturated fat: 5.1g
  • Protein: 41.5g
  • Carbohydrate: 14.9g
  • Fiber: 0.7g
  • Cholesterol: 101mg
  • Iron: 2.3mg
  • Sodium: 632mg
  • Calcium: 137mg

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. 1. Preheat oven to 425°.
  2. 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. 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.
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