Rosemary Oven-Fried Chicken

I saw this recipe last week on a blog I follow (she posts her blog updates to facebook to make it easy for me!).  I ended up using a bit more buttermilk as it didn't seem like enough in my pie plate (that's a great tip from Sally), and used regular panko, not whole-wheat.  I cut back on the ground red pepper, but the boyfriend still said he felt like his lips were burning, but he had seconds anyway!  I also used Sally's tip about using a mini food processor to chop the cashews and rosemary together.  My only problem was I had no idea how to measure the rosemary before the chopping.  So I'm pretty sure I used more than called for, but since we like rosemary, I wasn't concerned.






INGREDIENTS
1/4 cup nonfat buttermilk
2 tablespoons Dijon mustard
4 (4-ounce) chicken cutlets
1/3 cup whole-wheat panko (Japanese breadcrumbs)
1/3 cup finely chopped dry-roasted cashews
3/4 teaspoon minced fresh rosemary
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
Cooking spray
4 teaspoons honey
INSTRUCTIONS
Preheat oven to 425 degrees.
Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.
Heat a small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden, stirring frequently. Combine panko, cashews, and next 4 ingredients (through ground red pepper) in a shallow dish. Remove chicken from buttermilk mixture; dredge in panko mixture.
Arrange chicken on a wire rack coated with cooking spray in a foil-lined jelly-roll pan. Bake at 425 degrees for 25 minutes or until chicken is done. Drizzle each cutlet with 1 teaspoon honey.