March 3, 2008 Baked Buttermilk Chicken

Easy Tastebud Delights

03.03.08 Edition (March 3, 2008)

Easy Recipes

45 minutes+

Hi Everyone and Happy Monday to you! I hope your weekend was wonderful!

I've made different variations of this recipe before and it is tender and juicy on the inside and crunchy like fried chicken on the outside.

Serve with side salad and potatoes, rice or pasta. Enjoy!

Baked Buttermilk Chicken

4 skinless, boneless chicken breast halves
3/4 cup buttermilk**
1/2 tsp. minced garlic
worchestershire sauce, to taste

3 tbsp. grated Parmesan cheese
1/2 cup dry, seasoned bread crumbs
1/2 tsp. rosemary
1/2 tsp. thyme
1/4 tsp. onion powder
1/4 tsp. fresh cracked black pepper

Cover a baking sheet with foil and lightly coat with nonstick cooking spray. In a shallow dish, combine cheese, bread crumbs and seasonings.

Place buttermilk, garlic and worchestershire sauce in separate dish. Dip chicken in buttermilk then roll in dry mixture and place on baking sheet. Bake in preheated 400 degree oven for 35 to 40 minutes until golden.

**Substitution Note: If you don't have buttermilk on hand, substitute 1 tbsp. lemon juice plus enough milk to make 1 cup of liquid. Let sit on counter for 5 minutes before using. 1 cup of plain yogurt or sour cream may also be used instead.

Serves 4.

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