- 4
Ingredients
- 1 1/2 c. low fat buttermilk
- 2 T. Dijon mustard
- 1/2 t. paprika
- 1/4 t. garlic powder
- 1/4 t. onion powder
- 1/2 t. salt
- 1/2 t. cayenne pepper
- 4 bonless, skinnless chicken breasts, about 6 oz each
- 2 1/2 c. panko
- 3 T. canola oil
- salt & freshly ground pepper
Preparation
Step 1
1. Whisk together the buttermilk, mustard, paprika, garlic and onion powdwes, salt & cayenne in a large baking dish. Add the chicken breasts, turn to coat. Cover; refrigerate for 1 hour and up to 4 hours
2. Preheat oven to 400 degrees, Adjust oven rack to upper middle position.
3. Pulse 1 1/4 cups breadcrumbs(panko) in a blender until fine. Pour them into a shallow bowl, add remainning ingredients and mix well.
4. Line a baking sheet with foil and place a baking rack on top. Liberally spray the rack with nonstick baking spray.
5.Working one breast at a time, remove chicken from the marinade and dredge in the crumb mixture. Place on rack. Bake until deep golden brown and an instant-read thermometer instered into the center of breasr registers 160F, about 25 minutes