Since my cowboy husband is definitely a meat (a.k.a. beef) and potatoes kinda guy, we don’t eat much chicken around here. But this is one recipe he doesn’t complain about. I usually serve this with some kind of potatoes (to offset the fact that it isn’t beef) but it tastes a Italian to me, so it would be great with some kind of pasta and sauce. I’m going to try that next time!
Parmesan Breaded Chicken
1/4 C. Seasoned Bread Crumbs
1/4 C. Grated Parmesan Cheese
1/2 tsp. Oregano
1/4 tsp. (each) Basil, Rosemary, Pepper
4 (about 3 oz. each) Skinless Chicken Breasts (I use boneless but bone-in will work fine too)
1/2 C. Buttermilk
Combine dry ingredients in a shallow bowl. Dip chicken in buttermilk and roll in crumb mixture. Coat a baking pan with cooking spray and place chicken in pan and cover. Bake, covered, at 400 degrees for 20-25 minutes. Remove cover and bake 20 minutes more or until done.