Baked chicken with rosemary and pecans recipe

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Rosemary is hands down my favorite herb to cook with. It adds a unique flavor to whatever dish it graces. I find it especially delicious when used on chicken.

BAKED CHICKEN WITH ROSEMARY AND PECANS
Ingredients

• 1/4 cup buttermilk
• 2 tablespoons Dijon mustard
• 4 chicken breasts
• 1/3 cup panko
• 1/3 cup finely chopped pecans
• 2 tablespoons grated Parmesan cheese
• 3/4 teaspoon minced fresh rosemary
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions
Preheat oven to 425 degrees F. Line a large baking dish with aluminum foil and set aside.  Combine buttermilk and mustard in a shallow, flat bottom dish and whisk to combine. In another bowl, combine all remaining ingredients except the chicken. Dredge each chicken breast in the buttermilk mixture then coat in the panko mixture. Place in prepared dish and bake 10-15 minutes on each side, until a meat thermometer inserted into the thickest part of the breast registers 160 degrees F.

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