Rosemary and Walnut Crusted Chicken
Prep time
Cook time
Total time
Serves: 4
  • ¼ cup lowfat buttermilk
  • 2 Tablespoons of dijon mustard
  • 4 thin-sliced chicken breasts
  • ⅓ cup panko breadcrumbs
  • ⅓ cup finely chopped walnuts
  • 2 Tablespoons grated fresh Parmigiano-Reggiano cheese
  • ¾ teaspoon minced fresh rosemary
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Cooking spray
  1. Preheat the oven to 425F.
  2. Cover a baking sheet with aluminum foil and then place a lightly-oiled wire rack on top of the foil. (You can skip the foil if you prefer.. it's there to make cleanup easier.)
  3. Combine the buttermilk and mustard in a dish big enough to fit the chicken. Add the chicken and gently mix to coat.
  4. In a small saucepan, toast the panko until it's golden over medium-high heat. (Be careful, it toasts quickly!)
  5. In a flat-bottomed bowl, mix the panko with the chopped walnuts, cheese, rosemary, salt, and pepper.
  6. Remove the chicken from the buttermilk mixture and coat it in the panko mixture.
  7. Lay the chicken on the wire rack on your baking sheet, making sure there's enough room for air to circulate.
  8. Lightly spray the chicken with the cooking spray.
  9. Bake for 13-15 minutes or until the chicken is done.
Recipe by Soymilk + Honey at