Buttermilk Crumb-Coated Chicken

By minid33

Ingredients

• 1/2 c buttermilk
• 2 tsp Dijon mustard
• 1/4 tsp salt
• 4 skinless, boneless chicken breasts
• 1 c bread crumbs
• 3 tbsp chopped fresh parsley, divided
• 2 tbsp grated Parmesan cheese
• 1 tsp dried basil
• 1/2 tsp dried tarragon
• 2 tbsp melted butter or margarine

Preparation

Step 1

Preheat oven to 375. Combine buttermilk, mustard and salt in a medium bowl. Add chicken; turn to coat

Combine bread crumbs, 2 tbsp parsley, Parmesan, basil and tarragon in a shallow baking dish. Add melted butter; toss with a fork until mixed

Remove chicken from buttermilk mixture; discard mixture. Roll chicken in crumb mixture to coat well. Place on a greased baking sheet

Bake chicken until juices run clear when meat is pierced with a knife, about 35 min. Place on a serving platter. Sprinkle with remaining chopped parsley