Rosemary Chicken

Rosemary Chicken

Rosemary Chicken

Ingredients:
1/4 cup buttermilk
2 tablespoons mustard
8 chicken tenders (or 4 chicken breasts cut in half)
1/3 cup breadcrumbs
1/3 cup chopped walnuts
2 tablespoons grated Parmigiano-Reggiano cheese
3/4 teaspoon minced fresh rosemary
pinch of salt and pepper

Directions:
1. Preheat oven to 425*
2. Combine buttermilk and mustard in a medium sized bowl, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.
3. Combine breadcrumbs, nuts, and the rest of the ingredients in a food processor and process until evenly mixed and crumbly. Add to a shallow dish.
4. Remove chicken from buttermilk mixture; discard the buttermilk mixture. Dredge the chicken in the breadcrumb mixture.
5. Place breaded chicken in a baking dish coated with cooking spray. Bake at 425* for 13-15 minutes, or until chicken is done. Garnish with rosemary sprigs, if desired. Enjoy!

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5 comments

  1. mmmmmmmmmmm that chicken sounds awesome!!! i had a rosemary parm popcorn recently (I will review it on the blog soon), and i didnt know if I’d like the rosemary but it was deliciousssssssss! sooo i think I am a rosemary fan again! this looks awesome!

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