Serves 4, Can be doubled
Making tasty oven baked chicken can be challenging. With the addition of a few flavorful seasonings, a healthier version can be really good and guilt-free. I like to keep the leftovers in the refrigerator to use in wraps, sandwiches, and salads for school lunches. I still sometimes make the fried version at times, but this great recipe has become a go-to for that mid-week schnitzel craving.
2/3 cup panko
1-3/4 ounces (1/3 cup) toasted, skinned hazelnuts, finely chopped
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper
3 tablespoons mayonnaise
1 tablespoons Dijon mustard
4 thin-cut chicken breast cutlets (about 1 pound)
Position a rack in the center of the oven and heat the oven to 425°F. Put a wire rack over a large, foil-lined baking sheet; spray the rack with cooking spray.
Toast the panko in a dry skillet over medium-high heat, tossing occasionally, until golden brown, about 3 minutes. Transfer to a shallow dish or plate; cool briefly then add the hazelnuts, rosemary, garlic powder, 3/4 teaspoon salt, and a few grinds of pepper.
Combine the mayonnaise and mustard in a second shallow dish. Coat the chicken in the mayonnaise mixture and then the panko mixture, and then transfer to the prepared rack. Mist the chicken lightly with cooking spray and bake until just cooked through, 13 to 15 minutes.