I went way outside my comfort zone today for supper. I made Walnut and Rosemary Oven-Fried Chicken for supper. It’s a recipe from the November 2010 issue of Cooking Light Magazine and it just happened to come up as the choice for tonight’s supper on the Cooking Light Diet.
I’m not a nut lover and I was really quite sure that I would end up having to scrape all the walnuts off the chicken in order to eat it. I didn’t have to do that. It was really quite tasty.
I did put the walnuts that I bought already chopped, into my spice grinder (aka coffee grinder that I use solely for spices and the like) and chopped them up pretty finely.
I served the chicken with Buttered Carrots and Sauteed Broccoli Rabe. I’m NOT a fan of broccoli rabe I found out today. I’d never tried it so in the spirit of opening up to new things, I made the chicken with walnuts and the broccoli rabe.