Buttermilk Chicken Breasts (low-sodium)

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Buttermilk Chicken Breasts (low-sodium) calories by ingredient


Introduction

You can use 2 cups buttermilk or make your own using the following:

- 2 cups nonfat (skim) milk
- 2 tbsps lemon juice

Put 2 tbsps lemon juice in a small bowl and add 2 cups milk. Let sit for 5 minutes. You can use 2 cups buttermilk or make your own using the following:

- 2 cups nonfat (skim) milk
- 2 tbsps lemon juice

Put 2 tbsps lemon juice in a small bowl and add 2 cups milk. Let sit for 5 minutes.
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)

Tips

This recipe is from the Heart & Stroke Foundation website and was for drumsticks but I used breasts instead.


Directions

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.