Walnut/Rosemary Oven-Fried Chicken

I love fried chicken but sometimes fried things just don't sit well in my belly. I was craving a nice crispy fried like chicken and came across this recipe one day. It's very simple to make and has such nice complex flavors, the rosemary also makes your house smell nice when the chicken is cooking in the oven. Oh and it's pretty too.

WALNUT/ROSEMARY OVEN-FRIED CHICKEN
Serves 4, adapted from a Cooking Light recipe.

INGREDIENTS
1/4 cup low-fat buttermilk
2 tablespoons Dijon mustard
1 1/2 pound chicken breasts, cut in half lengthwise
1 cup panko (Japanese bread crumbs)
1/4 cup finely chopped walnuts
4 tablespoons grated fresh Parmesan-Romano cheese
2 teaspoons minced fresh rosemary
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
Cooking spray


DIRECTIONS
1. Combine buttermilk and mustard in a shallow dish or tupperware container, stirring with a whisk. Add chicken to buttermilk mixture, coat and marinate for at least one hour (or overnight, turn chicken occasionally).
2. Heat a small skillet over medium-high heat. Add panko to pan, cook 3 minutes or until golden brown, stirring frequently.
3. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from buttermilk, dredge chicken in panko mixture. Discard the buttermilk mixture.
4. Coat large baking sheet with cooking spray. Arrange chicken on sheet, coat chicken with cooking spray.
5. Bake at 425 degrees for 10- 12 minutes or until chicken is done. My oven is on the hot side so I only cook the chicken for 10 minutes. 
6. Garnish with rosemary leaves if desired. Serve with veggies and/or sweet potatoes for a nice comforting meal :).