This meal is incredible. The flavors are so elegant, as there is something about rosemary with chicken, in this case, vegetarian chicken. This could not be easier and makes for quick meal too. The buttermilk and mustard are great to coat the tenders as they flavor them at the same time. You have to try Panko breadcrumbs, I love the taste and it is a better choice for keeping this dish light. The best part is... the tenders are baked and they really taste "fried." I also love any time a nut is toasted and in this case, the walnuts are a huge flavor conponent! I serve this with either my Classic Mashed Potatoes or my "Cauliflower" mashers. NOTE: A great dip that goes with this is Honey Mustard, when I have it, I always put it on the side.
Serves 2-4 (2 tenders each or 4 tenders each)
- 1-1 1/2 cup low-fat buttermilk (or yogurt works too)
- 2 tbs Dijon mustard
- 2 pkg of Quorn meatless, soy-free tenders, thawed or (you can sub with 1 lb chicken)
- 1/2 cup panko (Japanese breadcrumbs)
- 1/3 cup finely chopped walnuts
- 1/4 cup grated fresh Parmigiano-Reggiano cheese
- 3/4 tsp minced fresh rosemary
- 1/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- Cooking spray
- Rosemary leaves (optional)
- Preheat oven to 425°.
- Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add thawed tenders to buttermilk mixture, turning to coat.
- 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 tenders from buttermilk mixture; discard buttermilk mixture. Dredge tenders in panko mixture.
- Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange tenders on rack; coat tenders with cooking spray. Bake at 425° for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired. Inspired from Cooking Light.