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.
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.
- 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
- Preheat the oven to 425F.
- 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.)
- Combine the buttermilk and mustard in a dish big enough to fit the chicken. Add the chicken and gently mix to coat.
- In a small saucepan, toast the panko until it's golden over medium-high heat. (Be careful, it toasts quickly!)
- In a flat-bottomed bowl, mix the panko with the chopped walnuts, cheese, rosemary, salt, and pepper.
- Remove the chicken from the buttermilk mixture and coat it in the panko mixture.
- Lay the chicken on the wire rack on your baking sheet, making sure there's enough room for air to circulate.
- Lightly spray the chicken with the cooking spray.
- Bake for 13-15 minutes or until the chicken is done.