Walnut and Rosemary Oven-Fried Chicken

Once again it has been several months since I last posted. I baked and cooked through the winter. But nothing new or worth posting about. I spent the month of April recovering from shoulder surgery and was unable to do much of anything. Now, in need of something new to eat and pretty sure I could do it, I decided to try a new recipe.

The recipe for Walnut and Rosemary Oven-Fried Chicken is from Cooking Light and the first time I ate this was at the office. Believe it or not, they served this in the cafeteria! That was several months ago. It has been at the top of my "need to make" recipe pile since. I'm glad I finally made it. It is just a delicious as I remember it.

The combination of panko, walnuts, and rosemary crisped up nicely when baked. The buttermilk and dijon mustard gave the chicken a nice flavor and it held the crumb mixture well. I was told if I didn't care for dijon mustard to cut the amount in half. I followed the recipe as written and found the dijon flavor quite nice. It took about 20-25 minutes to cook the chicken to 165ºF; longer then the 13 minutes provided in the recipe. As Chef Martha always said in class, "It's done, when it's done."

I plan on making this again and again!