Back when we started this blog, I made it my goal to post as many recipes for chicken as I could. The internet is full of incredible desserts and heavy casseroles, but finding reasonably healthy weeknight suppers is next to impossible. As I attempt to get back into the swing of blogging, it only seems fitting that I add a quick, tasty, not-so-boring chicken recipe to the mix.
buttermilk baked chicken.
via how sweet it is.
1 1/2 pounds boneless, skinless thin-sliced chicken breasts, cut in half
3 cups low-fat buttermilk
1 1/2 cups panko bread crumbs
1/2 cup fine breadcrumbs
1/3 cup flour
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp pepper
Place chicken in a large baking dish, and cover with buttermilk. Allow to marinate at least a couple hours, if not overnight.
Preheat oven to 450. Line a rimmed baking pan with foil, and put a wire rack into the pan. Coat rack with cooking spray.
In a shallow bowl, mix together panko, breadcrumbs, flour, and spices. Remove chicken from buttermilk, being sure the pieces are thickly coated with buttermilk. Press into crumb mixture to get a good crust. Place each breaded chicken breast on the rack, and spray generously with cooking spray. Bake for 15 minutes, remove from oven and turn chicken. Coat this side with cooking spray, and return to oven to cook another 15 minutes, or until done.
If you really want to get fancy, click through to How Sweet It Is, and see how she used this chicken. I was just looking for an easy, delicious way to add some protein to my veggies that night – and this did not disappoint!
Life would be more fun if I could eat red meat everyday,