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2.14.2013

Walnut and Rosemary Oven-Fried Chicken

Happy Valentine's Day, my secret internet admirers.

Do you know what this day is all about?  I do.  I finally have it all figured out.  It's only been oh, I don't know, like 31 years, but here's the secret to a happy Valentine's Day:  smiles, drinking lots of water to balance out the cupcake or chocolate-induced sugar high, not checking Facebook until all of the Earth's time zones have officially made it to February 15th, taking at least 15 seconds to recognize all the love you have in your life and be grateful for it, and doing every-day, mundane things with the great love you know you possess in your heart.  Own that!

Tonight the hubs and I are going out to dinner.  On a Thursday!  We're so cutting edge.  We even made...a reservation.  I know, I know...going out to dinner = amateur move.  But I mean, what the heck?  I make dinner almost every night.  And I am happy to do it, don't get me wrong, but as romantic as it sounds to whip up a special 4-course Valentine's day meal, I'll take the night off, thanks.

Just in case you aren't a frequent cook and are looking to impress your loved one tonight with your culinary skill, this easier than easy oven-fried chicken is  for you. 


I bet you have no idea how delicious chicken tastes when coated in walnuts, rosemary, dijon mustard, and Parmesan cheese.  I bet it would blow your mind.  Case in point:

Husband:  Mmm...paprika!
Me:  Huh?
Husband:  Tastes like paprika.
Me:  That's weird...'cause there's no paprika in this.  Do you even know what paprika tastes like?
Husband:  Well then what's that Christmas-y taste?
Me:  ...
Me:  Oh...rosemary??
Husband:  THAT'S IT!

I think both our minds were blown with that little exchange.

Anyways.

Set yourself up for romantic success this Valentine's Day with this easy Walnut and Rosemary Oven-Fried Chicken.  I served this with wild rice and steamed broccoli, but it would be just as lovely with roasted potatoes, salad, bread, chocolate-covered everything, etc.

Just be sure to leave the paprika in your spice rack...mmkay?


Walnut and Rosemary Oven-Fried Chicken
Adapted from Cooking Light Magazine's A New Way to Cook Light
Serves 4

Ingredients:
1/4 c low-fat buttermilk
2 tbs Dijon mustard
1 lb boneless, skinless, thin-sliced chicken breasts
1/3 c Panko breadcrumbs
1/3 c walnuts, finely chopped
2 tbs Parmigiano-Reggiano or Romano cheese, grated
1 tsp fresh rosemary, finely chopped
Salt/pepper

Preparation:
Preheat the oven to 425 degrees F.  Place a wire rack on a large baking sheet coated with aluminum foil.  Coat the rack with cooking spray and set aside.

Combine the buttermilk and mustard in zip-top freezer bag, stirring with a whisk to combine.  Add the chicken to the buttermilk mixture and coat evenly on all sides.

Heat a small skillet over medium-high heat.  Add the Panko to the pan, and cook 3 minutes or until golden, making sure to stir often.  Combine the Panko, nuts, cheese, rosemary, and salt/pepper in a shallow dish.

Remove the chicken from the buttermilk mixture and discard freezer bag with the mixture.  Evenly coat the chicken with the Panko mixture on all sides, and shake off the excess.  Arrange the chicken on the prepared rack, and coat the chicken with cooking spray.


Bake for 13 minutes, or until the chicken is done.

1 comment:

Manu said...

wow this looks delicious! happy valentines day!!

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