Monday, March 17, 2014

Parmesan and Pine Nut Crusted Oven-Fried Chicken

serves 6 ( 7 points +)

  • 3 T. pine nuts
  • 1 T. ground yellow cornmeal
  • 1/2 tsp. baking soda
  • 1/2 tsp. finely chopped fresh Rosemary
  • 1/2 c. flour
  • 1/4 c. grated Parmesan cheese
  • salt
  • pepper
  • 1/2 c. low-fat buttermilk
  • 1 egg white
  • 2 T. canola oil

Preheat oven to 425. Combine first three ingredients in a food processor and process until smooth. Combine nut mixture, baking soda and next five ingredients ( through pepper) in a shallow dish. In another dish, combine egg white and buttermilk.
Dip chicken in egg white mixture, then dredge in flour mixture.
Heat an oven-proof skillet over medium-high heat. Add canola oil. Fry chicken until browned on one side. Flip. Put the pan in the oven and cook 10 minutes or until chicken is done.
Serve with a slice of lemon if desired.

adapted from "Cooking Light"

1 comment:

  1. I'm interested in trying out this many chicken breast did you use? Thank you


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