Walnut And Rosemary Oven Fried Chicken Food
CRISPY ROSEMARY CHICKEN AND FRIES
This is a one pan meal that's in the oven in 15 minutes. Rosemary, garlic, and oregano create a mouth watering aroma. If using dried herbs in place of fresh, use 1/3 the amount. Potatoes are crispy like french fries, just serve with ketchup. Kids just love this!
Provided by SANDY WITEK
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
- Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.
Nutrition Facts : Calories 497.1 calories, Carbohydrate 27.6 g, Cholesterol 78 mg, Fat 31.9 g, Fiber 3 g, Protein 24.4 g, SaturatedFat 6.3 g, Sodium 106.7 mg, Sugar 1.9 g
WALNUT AND ROSEMARY OVEN-FRIED CHICKEN
I got this recipe from my latest edition of Cooking Light and it is a delicious keeper! Makes weeknight chicken taste company-worthy and is done in 1/2 hour. The magazine suggests serving it with a salad topped with a toasted garlic vinaigrette.
Provided by CaliforniaJan
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°.
- 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.
- Note: If you don't have chicken cutlets, pound your boneless-skinless chicken breasts between two sheets of wax paper to make them uniformly about 1/2-inch thick.
WALNUT AND ROSEMARY OVEN FRIED CHICKEN
Make and share this Walnut and Rosemary Oven Fried Chicken recipe from Food.com.
Provided by Heather N.
Categories Chicken
Time 25m
Yield 6 cutlets, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425.
- Halve chicken breasts.
- Combine buttermilk and mustard and whisk together in a container and allow chicken to marinate in it at least 1 hour or overnight.
- Heat small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden brown, stirring frequently. Combine panko, nuts, herbs, cheese, salt and pepper in a shallow dish.
- Remove chicken from buttermilk mixture, discard this mixture.
- Dredge chicken in panko mixture.
- Arrange on wire rack on large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake on 425 for 13 minutes or until chicken is done,.
- Garnish with a rosemary sprig, if desired.
Nutrition Facts : Calories 186.4, Fat 11.9, SaturatedFat 2, Cholesterol 12.3, Sodium 482.4, Carbohydrate 12.2, Fiber 1.8, Sugar 2.2, Protein 8.9
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- Preheat oven to 425. Pound the chicken so that they are about 1/2 thickness. This is optional but will help the chicken to cook faster.
- Combine buttermilk and mustard in a shallow dish stirring with a whisk. Add the chicken to the buttermilk turning to coat.
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