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
- 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"