1/4 cup buttermilk
2 tablespoons mustard
8 chicken tenders
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
1. Preheat oven to 425 F.
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 F for 13-15 minutes, or until chicken is done. Garnish with rosemary sprigs, if desired.