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Walnut and Rosemary Oven Fried Chicken

By: Chef Steven Binks

For an unbelievably flavorful and healthy take on a classic fried chicken, check out this Walnut and Rosemary Oven-Fried Chicken recipe from Chef Steven Binks. Healthy chicken recipes are always a delicious idea.

Notes

Check out this video to watch Chef Binks make this Walnut and Rosemary Oven-Fried Chicken recipe:





 


This recipe is brought to you by Chef Steven Binks. For more healthy recipes visit Chefbinks.com


For more healthy advice sign up for Dr.Derek’s newsletter at Alessifit.com

Cooking Time30 min

Cooking MethodOven

Ingredients

  • 1/4 cup almond milk
  • 2 tablespoons Dijon mustard
  • 4 6-ounce chicken cutlets
  • 1/3 cup whole wheat breadcrumbs
  • 1/3 cup walnuts, finely chopped
  • 2 tablespoons Parmesan cheese, grated
  • 3/4 teaspoon fresh rosemary, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • Rosemary leaves (optional)

Instructions

  1. Preheat oven to 425° F.
     
  2. Combine almond milk and mustard in a shallow dish; whisk.
     
  3. Add chicken to almond milk mixture, turning to coat.
     
  4. Heat a small skillet over medium-high heat.
     
  5. Add breadcrumbs to pan; cook 3 minutes or until golden, stirring frequently.
     
  6. Combine breadcrumbs, nuts, Parmesan cheese, rosemary, salt, and pepper in a shallow dish.
     
  7. Remove chicken from almond milk mixture;dredge chicken in breadcrumb mixture.
     
  8. Arrange a wire rack on a large baking sheet; coat rack with cooking spray; coat chicken with cooking spray and place on wire rack.
     
  9. Bake chicken at 425° F for 13 minutes or until chicken is done; garnish with rosemary leaves (optional).
     
  10. Place chicken in center of dish and garnish with rosemary leaves!

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