Walnut and Rosemary Oven Fried Chicken

• 12 cup low-fat buttermilk
• 4 tablespoons Dijon mustard
• 3 -6 ounces chicken breasts, halved
• 23 cup panko breadcrumbs
• 23 cup walnuts, chopped finely
• 4 tablespoons fresh grated parmigiano-reggiano cheese
• 1 12 teaspoons fresh minced rosemary
• 1 teaspoon fresh thyme
• 12 teaspoon kosher salt
• 12 teaspoon fresh ground black pepper
• cooking spray

1. Preheat oven to 425.
2. Halve chicken breasts.
3. Combine buttermilk and mustard and whisk together in a container and allow chicken to marinate in it at least 1 hour or overnight.
4. Heat small skillet over medium-high heat.
5. Add panko to pan; cook 3 minutes or until golden brown, stirring frequently.
6. Combine panko, nuts, herbs, cheese, salt and pepper in a shallow dish.
7. Remove chicken from buttermilk mixture, discard this mixture.
8. Dredge chicken in panko mixture.
9. Arrange on wire rack on large baking sheet; coat rack with cooking spray.
10. Arrange chicken on rack; coat chicken with cooking spray.
11. Bake on 425 for 13 minutes or until chicken is done,.
12. Garnish with a rosemary sprig, if desired.

lowfat buttermilk, mustard, chicken breasts, breadcrumbs, walnuts, fresh grated parmigiano, rosemary, thyme, kosher salt, ground black pepper, cooking spray

Taken from www.food.com/recipe/walnut-and-rosemary-oven-fried-chicken-519714 (may not work)