Walnut and Rosemary Oven-Fried Chicken

I have a rosemary addict in my house.  Just as I'm always asked to amp up the spice or add Asian flavors, if a dish calls for rosemary, I somehow can never add enough.  When I found this recipe for Walnut and Rosemary Oven-Fried Chicken, I figured that I couldn't go wrong.  

To top it all off, despite the rough-going in our little terrace garden, the rosemary is flourishing.  We planted rosemary and thyme in the same pot and they are both heartily reaching up and climbing over the pot to try and gain even more territory.  

I modified the original recipe because the mustard was a bit heavy when we first tried this and overwhelmed the other flavors.  I also upped the breadcrumbs because I used chicken tenders instead of full chicken cutlets and needed to cover more surface area.  The crust really is the star here, so it pays to throw in a little extra, but of course you can dial it back if that seems better for your dinner table. 

Another reason these shone - they are just about the right size for the old convection toaster oven and keep the kitchen cool.  Give it a shot if you have one at your disposal. 

Walnut and Rosemary Oven Fried Chicken (Adapted from Cooking Light)

• 1/4  cup  low-fat buttermilk
• 1  tbsp  Dijon mustard
• about 1 lb chicken tenders (local and organic if possible!)
• 2/3  cup  panko (Japanese breadcrumbs)
• 1/3  cup  finely chopped walnuts
• 2  tbsp  grated fresh Parmigiano-Reggiano cheese
• 3/4  tsp minced fresh rosemary
• 1/4  tsp  kosher salt
• 1/4  tsp  freshly ground black pepper
• Olive oil cooking spray
• Rosemary leaves (optional)

1. Preheat oven to 425°.

2. Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.

3. Heat a small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden, stirring frequently. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge chicken in panko mixture.

4. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425° for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.