Spring is officially here and that means looking forward to slipping on that favorite swimsuit in just a few short months. Now is the time to get ready. However, if the thought of bland, drab food makes you want to drown your sorrows, take heart. Learning to eat healthy doesn't mean giving up all of you most loved foods. Moderation and making small changes to recipes is all that’s needed. Often times, that much beloved food can be roasted instead of fried, yet still maintain that wonderful crispy texture that everyone adores.
If you love fried chicken, but not all of the fat, calories and grease that come with it, the following recipe is a definite must-try. Skinless, boneless chicken gets coated in a mixture of walnuts and Parmesan cheese, accented with oregano and lemon zest. Once the chicken is golden brown and crispy on one side, it gets flipped and placed in the oven to finish cooking. The result will be crispy, juicy chicken that is actually good for you and totally guilt-free.
Besides giving the coating a crunchy nuttiness, walnuts may help prevent heart disease, diabetes, some forms of cancer and improve cognitive function.
Instead of using Parmesan cheese out of a can or preshredded, use a Microplane rasp and grate your own feathery shreds of Parmesan. Your will definitely taste the difference. Reasor’s has several brands of good quality Parmesan cheese, including Sargento and DiGiorno.
Pan-Roasted Walnut and Parmesan Chicken
- 1 cup fresh breadcrumbs
- 1/2 cup walnuts, chopped
- 3 tablespoons Parmesan cheese
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon dried oregano
- Salt and pepper
- 4 boneless, skinless chicken breast halves
- 1 large egg, lightly beaten
- 2 tablespoons olive oil
Preheat oven to 425.
In a food processor or blender, combine breadcrumbs, walnuts, Parmesan, lemon zest, oregano and a pinch of salt and pepper. Process until bread and nuts are finely chopped.
Place chicken between sheets of plastic wrap and pound to an even thickness, about 1/4 inch thick. If chicken breasts are very large, butterfly first before pounding.
Dip chicken in egg and then breadcrumb mixture. Place on a cookie sheet and chill for 30 minutes to set coating.
Heat a large skillet over medium heat. Once hot, add oil. Working in batch, it necessary, add chicken to oil. Fry until golden brown. Flip over and place in preheated oven for 10 minutes or until cooked through and instant read thermometer reaches 165 degrees. Remove from oven and let chicken rest in skillet for 5 minutes before serving.
Makes 4 servings