Buttermilk Crumb-Coated Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1/4 cup Buttermilk2 tsp Dijon Mustard1/4 tsp salt, optional1 lb. boneless skinless Chicken Breast (about 3 medium)1/2 cup bread crumbs1 tbsp Parsley1 tbsp Parmesan Cheese1/2 tsp Dried Basil1/4 tsp Tarragon1 tbsp Butter, melted
1. Preheat oven to 375 degrees and grease a baking sheet.
2. Combine buttermilk, mustard, and salt if using. Add chicken and turn to coat
3. Combine bread crumbs, parsley, parmesan, basil, and tarragon in shallow baking dish. Add melted butter and toss with a fork until mixed.
4. Remove chicken from buttermilk mixture and discard mix. Roll chicken in crumb mixture to coat well. Place on the baking sheet.
5. Bake chicken until juiced run clear when meat is pierced with a knife or chicken no longer feels mushy, about 30 minutes. Garnish with more chopped parsley if desired.
Serving Size: 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user AUDRAM4.
2. Combine buttermilk, mustard, and salt if using. Add chicken and turn to coat
3. Combine bread crumbs, parsley, parmesan, basil, and tarragon in shallow baking dish. Add melted butter and toss with a fork until mixed.
4. Remove chicken from buttermilk mixture and discard mix. Roll chicken in crumb mixture to coat well. Place on the baking sheet.
5. Bake chicken until juiced run clear when meat is pierced with a knife or chicken no longer feels mushy, about 30 minutes. Garnish with more chopped parsley if desired.
Serving Size: 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user AUDRAM4.
Nutritional Info Amount Per Serving
- Calories: 238.7
- Total Fat: 6.7 g
- Cholesterol: 100.1 mg
- Sodium: 337.2 mg
- Total Carbs: 4.6 g
- Dietary Fiber: 0.4 g
- Protein: 37.2 g
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