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.
OVEN FRIED GARLIC ROSEMARY CHICKEN
This recipe was one of our family favorites when I was a kid. My mom clipped it from a magazine in the early 60's. I reduced the salt and the fat significantly - they used way too much then, in my opinion. Enjoyed in the Midwestern U.S. region at many church potlucks. (I attended quite a few personally!)
Provided by PanNan
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Wash chicken and dry.
- Combine flour, rosemary, garlic powder, black pepper and salt.
- Turn into a large bag.
- Place all the chicken at once into the bag with the flour mix.
- Shake until all pieces are coated well.
- Melt shortening (or heat oil) in a 13X9X2 baking pan in a 400 preheated oven.
- Arrange chicken in the hot fat in the pan, skin side down.
- Bake 30 minutes or until the underside is golden brown.
- Turn chicken and bake another 30- 40 minutes until done.
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Step 2. Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat. Step 3. Heat a …
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5/5 (131)Calories 292 per serving
- 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.
WALNUT AND ROSEMARY OVEN-FRIED CHICKEN - EAT YOURSELF SKINNY
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- Combine milk and mustard in a shallow dish, stirring with a whisk. Add chicken to 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, cheese, rosemary, salt and pepper in a shallow dish. Remove chicken from milk mixture and dredge 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 degrees F for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.
WALNUT AND ROSEMARY OVEN-FRIED CHICKEN, MOUNT CARMEL ...
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Reviews 4Category Dinner, Main CourseCuisine AmericanTotal Time 35 mins
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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.
- In a small skillet over Medium heat, toast the panko crumbs until golden brown about 3 minutes. Remove from heat and combine the panko crumbs with finely chopped walnuts, parmesan cheese, rosemary, salt and pepper.
WALNUT AND ROSEMARY OVEN-FRIED CHICKEN - RECIPE DIARIES
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 …
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Servings 4Calories 292 per servingEstimated Reading Time 2 mins
From recipe-diaries.com
Servings 4Calories 292 per servingEstimated Reading Time 2 mins
- 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.
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4.6/5 (11)Total Time 35 minsCategory Main Course, Main DishCalories 815 per serving
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- Cut each breast in half, then place on a cutting board and cover with plastic wrap or wax paper. Beat with a meat mallet until 1/2 inch uniform thickness.
- Arrange three shallow bowls on the counter. In the first bowl, combine walnuts, rosemary and panko. In the second, lightly beaten eggs and the third, flour mixed with fine sea salt and pepper.
- Lightly dredge each breast halve in flour, then egg and finally walnut mixture. Pat in walnuts to make sure you get a good, even coat. Place in a single layer in prepared baking dishes. Repeat with all chicken.
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- Place all brine ingredients except ice in a medium pan and bring to a boil. Lower to a medium boil and cook five minutes. Remove from heat and add ice and stir.
- While brine is cooling, skin chicken pieces and discard skin. If brine is at room temperature, place chicken pieces and brine together in container or zip lock bag and brine overnight in the refrigerator (at least 12 hours).
- Remove chicken from brine and discard brine. Place chicken in buttermilk and let sit at room temperature for one hour.
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OVEN-FRIED CHICKEN RECIPES | COOKING LIGHT
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Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge chicken in panko mixture. 4. 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.
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Walnut and Rosemary Oven-Fried Chicken. Posted on May 23, 2013 by phyllisgraveswhiteteam. Get the crispy taste of fried chicken for less than 300 calories. Add kid appeal to this dish with a honey-mustard dipping sauce. Ingredients. 1/4 cup low-fat buttermilk ; 2 tablespoons Dijon mustard; 4 (6-ounce) chicken cutlets; 1/3 cup panko (Japanese …
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WALNUT & ROSEMARY CHICKEN
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From oversalted.wordpress.com
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