Parmesan and Pine Nut-Crusted Oven-Fried Chicken

Preheat oven to 42

Combine first 3 ingredients in a mini chopper. Pulse until finely ground.

Combine nut mixture, baking soda, and next 3 ingredients (through cheese) in a shallow dish.

Combine buttermilk and egg white in a shallow dish. Dip chicken in buttermilk mixture; sprinkle evenly with salt and pepper. Dredge in flour mixture.

Heat a large ovenproof skillet over medium-high heat.

Add oil; swirl.

Add chicken; saut 3 minutes or until browned. Turn chicken over.

Place pan in oven; bake at 425 for 10 minutes or until chicken is done.