Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.
Heat a small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden, stirring frequently. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge chicken in panko mixture.
Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425° for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.
This recipe originally ran in Cooking Light June, 2010 and was updated for the November, 2012 25th anniversary issue.
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I honestly didn't expect to give this recipe 5 stars after reading all the reviews. But it does deserve 5 stars even though it's "just a chicken dish." I made it exactly as instructed although I did let my chicken marinate in the buttermilk and honey mustard for about an hour before cooking. I made 2 large chicken breasts and cooked them for 25 mins at 425 degrees. This is now my and my husbands favorite chicken dinner served with asparagus. This was surprisingly flavorful, not overwhelmingly nutty or mustardy, and just the right amount of salt and parm flavors. If you love rosemary like me, I would add a little more if you want. but it's flavorful enough even without it. Perfect delicious dinner for a couple on diets :) but who still crave some freakin flavor in their "healthy" chicken dinner! this did it for us.
Unbelieveably delicious! This main course is fantastic and so very quick & easy to make! A couple of tips: Make sure your chicken is imersed in the buttermilk mixture prior to doing anything else in this recipe; really allow it to soak up the marinade. I used only 1 tbsp of the mustard to 1/2 cup of low-fat buttermilk; I thought the balance was a bit better that way. Don't skip the toasting step for the panko to get the crunch on the chicken. Total time for this dish is ~25 minutes (even with a 15 min cook time on the chicken). Flavors on this one are dynamite - serve with some simple sides (like steamed green beans) and feel free to plan for this one as dinner during the week! 100% a keeper; enjoy!
This recipe is really outstanding! Such a fantastic way to get a crunchy taste to your chicken while remaining moist and eliminating all those carbs and calories from a traditional coating/fry method!
My only change was using deli mustard instead of dijon because that is what I had on hand.
And I completely agree with the other reviews that the cooking time is WAY off. I doubled the time and checked with a thermometer until I was just at 165. My husband still felt like his was too rare, so he put his portion back in for another 15 minutes. Next time I'm going to half the breasts and pound them out to try to get a lower cooking time.
Overall a fantastic recipe and it was VERY easy to make on my own! We have a winner!
This was a really simple but tasty dish. I didn't have walnuts or rosemary on hand, so I used pecans and fresh thyme instead. I also used chicken thighs as they were on sale. It all turned out great, I just had to cook it a tad longer as I was using different cuts of meat. I made it with the Mardi Gras Slaw and it was delightful. I will definitely make this again and again.
I made this last night not expecting it to be too great, since I feel like every time I make baked chicken, it comes out really dry. I was very pleasantly surprised. It was moist, yet the crust was crispy on the top. The bottom was not quite as crispy, but it didn't take away from the dish at all. It had tons of delicious flavor. The only thing we changed was that we used whole buttermilk, because our grocery store didn't have lowfat. I would like to try it again with other reader's suggestions of using yogurt. I served it with lemon parmesan brussels sprouts that also had dijon mustard in the sauce, and it complemented it perfectly!