Buttermilk Baked Chicken

By sandy_h

I shortened this to use just buttermilk, parmesan cheese, thyme, bread and chicken. Then, chop bread in food processor and combine bread, cheese, and thyme. Dip chicken breasts in buttermilk, then dredge in dry mixture. Place chicken breasts in casserole. Bake at 400 degrees for 35 minutes.

Ingredients

• Vegetable oil for baking sheet
• 8 slices white bread
• 1 cup buttermilk
• 1 teaspoon hot-pepper sauce
• Salt and pepper
• 3/4 cup grated Parmesan cheese (2 1/2 ounces)
• 1 teaspoon dried thyme
• Boneless chicken breasts

Preparation

Step 1

Preheat oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.

In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.

Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.

Bake until chicken is golden brown, about 35 minutes.

2007 Martha Stewart Living