Growing up, if we were to make chicken fingers, it was always with a pre-breaded chicken patty or nuggets that came out of a box or bag in the freezer section of a grocery store. While those were fine then, I have never purchased one of said bags/boxes since living on my own. I have come across recipes that seem far too easy using chicken breasts, bread crumbs, and a variety of different spices. While I've posted a similar recipe in the past, I enjoyed the addition of the rosemary in this recipe from Elly Says Opa originally from Cooking Light. These chicken fingers, dunked in a little bbq sauce, were the perfect base for our dinner, with a side of stuffed mushroom casserole (recipe to come soon).
1/4 cup Buttermilk
2 tablespoons Dijon Mustard
4 (6 ounce) Chicken Cutlets or Breast Halves, pounded to about 1/3 inch
1/2 cup Panko
1/3 cup Walnuts, finely chopped
2 tablespoon Parmesan Cheese, grated
1 1/2 tablespoon Rosemary, chopped (I used dried)
1/4 teaspoon Salt
1/4 teaspoon Pepper
Combine the buttermilk and dijon in a shallow dish. Add the chicken, turning to coat. In another shallow dish, combine the panko, nuts, cheese, rosemary, salt, and pepper. Remove the chicken from the buttermilk mixture and dredge into the panko mixture. Line a baking sheet with tinfoil and spray with non-stick cooking spray. Arrange the chicken on the foil and bake at 425 degrees for 13-15 minutes, or until the chicken has been cooked through.