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Rosemary and Walnut Chicken Strips
This easy rosemary and walnut chicken is a fantastic family friendly weeknight meal. Tender and healthy baked chicken strips are served with a homemade honey mustard dipping sauce. A perfect dinner the whole family will love!
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Course:
30 Minute Meal
Cuisine:
American
Prep Time:
15
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
4
Servings
Calories:
279
kcal
Author:
Jenni
Ingredients
Chicken Strips
¼
cup
low-fat buttermilk
2
tablespoons
Dijon mustard
4
6-ounce chicken cutlets
⅓
cup
panko
Japanese breadcrumbs
⅓
cup
finely chopped walnuts
toasted
2
tablespoons
grated fresh Parmigiano-Reggiano cheese
¾
teaspoon
minced fresh rosemary
¼
teaspoon
kosher salt
¼
teaspoon
freshly ground black pepper
Cooking spray
Honey Mustard:
5
TBSP
honey
3
TBSP
dijon mustard
2
TBSP
rice wine vinegar
Instructions
Preheat oven to 425°.
Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Set aside.
Combine buttermilk and mustard in a shallow dish, stirring with a whisk.
Add chicken to buttermilk mixture, turning to coat and set aside to marinate for a few minutes.
{wash your hands}
Heat a small skillet over medium-high heat.
Add panko to pan; cook 3 minutes or until golden, stirring frequently.
Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish.
Remove chicken from buttermilk mixture (discard buttermilk mixture).
Dredge chicken in panko mixture, gently pressing to fully coat each chicken strip.
Arrange the chicken on the prepared rack.
Coat the tops of the chicken strips with cooking spray.
Bake at 425° for 13 minutes or until chicken is done.
Honey Mustard Dressing:
In a small bowl, mix the honey, mustard, and rice wine vinegar.
Serve along side the chicken strips.
Enjoy!
Nutrition
Serving:
1
g
|
Calories:
279
kcal
|
Carbohydrates:
36
g
|
Protein:
12
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
8
g
|
Cholesterol:
40
mg
|
Sodium:
832
mg
|
Fiber:
2
g
|
Sugar:
24
g