Buttermilk Chicken Breasts (low-sodium)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
- 2 cups buttermilk- 4 tsp fresh thyme- 2 tsp smoked paprika- 1/8 tsp freshly ground black pepper- 2 cups dry fine breadcrumbs (I used rye bread and made my own)- 4 tbsps grated Parmesan Cheese- 2 tsp PC Blue Menu Roasted Garlic Seasoning Blend- 1.2 kgs of boneless, skinless chicken breast (8 portions)
1. Place breasts in a large, resealable bag and add the buttermilk, paprika, thyme and pepper. Seal bag and move around to coat chicken. Refrigerate for at least 1 hour or up to 24 hours.
2. In another bag or bowl, combine breadcrumbs, cheese and seasoning. Add breasts one at a time and shake to coat evenly. Place on a greased baking sheet. Repeat with remaining breasts.
3. Bake in preheated oven at 400 F for about 45 minutes or until golden brown and juices run clear.
Serving Size: Makes 8 servings.
2. In another bag or bowl, combine breadcrumbs, cheese and seasoning. Add breasts one at a time and shake to coat evenly. Place on a greased baking sheet. Repeat with remaining breasts.
3. Bake in preheated oven at 400 F for about 45 minutes or until golden brown and juices run clear.
Serving Size: Makes 8 servings.
Nutritional Info Amount Per Serving
- Calories: 248.0
- Total Fat: 5.4 g
- Cholesterol: 92.7 mg
- Sodium: 247.8 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 1.0 g
- Protein: 37.5 g
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