Walnut and Rosemary Oven-Fried Chicken

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Now that I run a hospital kitchen and cafeteria, I’m always on the prowl for the next best recipe. Obviously the hospital patients are fed well, but items that sell well in the cafeteria amongst employees aren’t necessarily always…the healthiest.

Topping the popularity charts are all things salad. I think salad is a great lunch food and many people enjoy it. Between the salad bar and 2-3 “specialty” salads each week, we go through lettuce by the pound in seconds. Literally. We serve salads such as Chicken Caesar with a Twist, Fajita Chicken Salad with Cilantr0-Lime Vinaigrette, Blueberry Walnut Chicken Salad, Grilled Peach and Chicken Salad, Greek Salad with Greek Pork Tenderloin, and Thai Chicken Salad with Toasted Sesame Dressing…just to name a few. Mind you, these salads also come in under $3 with the employee discount and the nutrition information is calculated and posted each day by yours truly.

Can we say…spoiled?

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As you may have caught on, CHICKEN is also wildly popular. We generally prepare 20 pounds of chicken for the cafeteria that feeds roughly 100 people each lunch. Most people each chicken. New chicken recipes are always on my radar. Especially chicken recipes that are easy to make and are likely to be enjoyed by the masses.

Like…this recipe.

The latest issue of Cooking Light included this recipe which immediately caught my eye. Walnuts and rosemary happen to be some of my favorites. Walnuts for their crunch, price tag, and omega 3 content…and rosemary for its warmth and my ability to actually grow it in my garden. {Small victory}

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When I posted this recipe on my Weekly Menu last week, my long-time reader, Lizzie, emailed with a subject entitled, “Spoiler Alert!” She was emailing me to let me know this recipe received two thumbs up from her. Of course I was all the more anxious to try.

As I was reading the directions before starting to cook, I was giddy with excitement when I saw that the chicken was coated in buttermilk + dijon before being dredged in walnuts and panko. I mean, c’mon. Doesn’t that just sound insanely good?

Because it was. x2.

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Mr. Prevention is back from China and this coming week, though very busy…should be back to “normal”. It’s definitely nice to have my partner in crime and I look forward to today together!

No Weekly Menu this week :( I will be working late on Monday night with a childhood obesity prevention and cooking program from 5:30-7:30pm, Wednesday is a meeting in Kalamazoo from 4-8pm, and Thursday I have diabetes programming from 6-8pm and I have a hockey game at 8:15. I will be cooking tonight (Mongolian Beef from last week’s menu) and Tuesday night is a surprise!

Be well,

Comments

  1. Welcome home to mr p
    And that looks great – even to my veg self

  2. Walnut + Rosemary is an award winning combination! GIrly you look so busy this week!!

  3. Giada was on the Today show a few months ago and said that the food she gets the most requests for is….CHICKEN. I love chicken, but I Would definitely not have guessed that. That being said, I’m pinning this recipe STAT. It looks amazing. And the best part? It’s low FODMAPS!!!!

  4. This looks SO GOOD except that my husband doesn’t care for rosemary. I know, he’s weird….he knows it, too. :) Anyway, I really want to make this but am wondering if there’s another herb I can use in place of the rosemary? Thanks. :)

  5. I love the idea of your salads!

  6. Mmmm. I can’t wait to make this again. :-) Those salads all sound great too!

  7. Not sure how I missed this recipe! It looks AMAZING!

  8. Love the combo of walnuts and rosemary – looks incredible!!!

  9. This looks so good! And the blueberry walnut chicken salad you mentioned sounds amazing!

  10. Oh my, I remember my mom making a pistachio encrusted chicken and that was amazing, but the rosemary sends this over the top! Yum!!

  11. We made this tonight for dinner and it definitely exceeded expectations. I knew I’d enjoy it, but I didn’t think it would stand out as much as it did. I loved the slightly sweet flavor of the breading, and the bites of walnuts. Great recipe! I can’t wait to make it again!

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