Rosemary and Walnut Crusted Chicken

Chicken is a popular dish in our house. It’s a healthy option and it’s easy to cook. Plus it’s one of the hubs’ favorite. Especially if it’s breadcrumb coated and served with broccoli. I’m always on the lookout for a good new chicken recipe, and I pulled one from Cooking Light that might be our new favorite. It’s super easy to make, stays really moist, and tastes amazing. Seriously. So good.

As much as I love chicken fingers, one of the annoying things about them is having to bread all those little pieces. It usually means a few dirty bowls and sticky fingers covered in egg white and breadcrumbs. But this recipe uses thin-sliced chicken breasts, which means you only have four things to dip and bread. Way faster and way easier.

Walnut and Rosemary Chicken | Soymilk + Honey

 

The chicken is first drenched in a combination of buttermilk and mustard. I like to use Grey Poupon since I like the taste of mustard, but if you’re not a huge fan you can choose a milder mustard.

Note: one thing that really helps the prep on this dish is a mini cuisinart or chopper of some sort. My mom passed one along to me a few months ago (thanks mom!), and it’s come in really handy. Super easy to clean and great for chopping nuts or herbs. I throw the walnuts and rosemary in there, and 20 seconds later they’re finely chopped and ready to go.

Rosemary and Walnut Crusted Chicken
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 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
Instructions
  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.

 

Comments

  1. Mary says

    I was just wishing for something new to do with chicken breasts that was easy but tasty. Looks like I’ll have to try this. One question: I have a cooling rack that doesn’t seem like it should go in the oven, but no other rack to fit on a cookie sheet. Any suggestions?

    • says

      If you have a broiler pan, that would work too. And if the chicken is thin enough (you can always pound them thinner if you’re using a full chicken breast) I think you could cook it right on the pan. The rack just allows the bottom to get crunchy and lets the chicken cook a bit faster. Enjoy!

  2. Patti says

    I made this last night and it was delicious, I made 4 breast and we had the last two on a caesar salard tonight. Thanks for a great recipe. Thanks for sharing your love of cooking.

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