Monday, January 31, 2011

Baked Chicken with Parmesan Herb Crust

1 C herb bread crumbs
1/4 C parmesan cheese
2 tbsp dried ground parsley
1/2 tsp dried ground basil
1/2 tsp dried ground marjoram
1/2 tsp paprika
1/8 tsp pepper
pinch of salt
1/2 C milk
4 boneless, skinless chicken breast
1 tbsp olive oil

Preheat oven to 400. Place first six ingredients in a zip lock bag. Place buttermilk in a shallow bowl. Brush chicken with olive oil and dip in buttermilk. Place one chicken breast at a time in the zip lock bag and shake to coat evenly. Place in a glass baking dish for 30-40 minutes or until juices run clear.

(inspired by Baked Chicken with Parmesan Herb Crust from Not Your mother's Weeknight Cooking, by Beth Hensperger)

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