Oat and Walnut Baked Chicken

Good morning everyone!
First, I just wanted to give all of you a brief update on the progress of the cookbook. The book is in its final stages of editing and the final manuscript should be completed by April 15th. We also have solidified a title, which will be "Carrie's Experimental Kitchen: A Collection of Mediterranean-Inspired Family Meals". Still no word on the actual release date, but after editing it will go to cover design and layout. I'll keep you posted as I get more definitive news. 


And now for today's recipe! 


I'm always looking to try new ways to make some of our favorite comfort foods. Like this baked, breaded chicken. You can either buy an entire chicken and cut it down yourself (which is usually the most cost effective way to do it) or you can buy them already pre cut into pieces (2 breasts, 2 thighs, 2 legs, 2 wings). If you have never cut your own whole chicken before, I found this video from My Recipes that shows you exactly how to do it and figured "Why recreate the wheel!".  The breading was simple to make and gave it a nice, nutty flavor. 

Oat and Walnut Baked Chicken
1 Whole Fryer Chicken, cut into pieces
1 c. Quaker Old Fashioned Oats
1 c. Panko Breadcrumbs
1 c. Walnuts
2 tbsp. Fresh Rosemary, chopped
Egg Wash (2 eggs + 1/4 c. 2% Milk)
1 c. Flour


Rinse chicken pieces, remove skin and pat dry. Add the oats, breadcrumbs, walnuts and rosemary to a food processor and blend until you get a fine breading, then add to a bowl. Prepare bowls for your egg wash and your flour.  Dip each chicken piece first into the flour, then into the egg wash then into the breading mixture. Place on a baking sheet and bake at 350 degrees for approximately 1 hour until all pieces have achieved the proper internal temperature.  Serves 4-6. 


Enjoy! 

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