Rating: 3.5 stars
24 Ratings
  • 1 star values: 2
  • 2 star values: 6
  • 3 star values: 2
  • 4 star values: 5
  • 5 star values: 9

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

Julianna Grimes
Recipe by Cooking Light March 2014

Gallery

Jennifer Causey; Styling: Ginny Branch

Recipe Summary

hands-on:
15 mins
total:
25 mins
Yield:
Serves 4 (serving size: 1 breast half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

390 calories; fat 17.5g; saturated fat 3.2g; mono fat 7.6g; poly fat 5.1g; protein 41.5g; carbohydrates 14.9g; fiber 0.7g; cholesterol 101mg; iron 2.3mg; sodium 632mg; calcium 137mg.
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