Herb-Crusted Chicken Breasts
Soaking chicken in buttermilk, even if just for a few minutes, makes it tender and juicy. You can use white or whole wheat bread in this easy and delicious recipe.
Serves: 6Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy
- 1 cup buttermilk
- 1 tsp. salt
- 1⁄8 tsp. cayenne pepper
- 6 boneless, skinless chicken breasts (5 oz. each)
- 3 slices white bread
- 1⁄2 tsp. dried thyme
- 1⁄2 tsp. dried basil
- 1⁄2 tsp. dried tarragon
- 1⁄2 cup grated Parmesan cheese
- 1⁄3 cup olive oil
- Heat oven to 375°F. In large bowl, combine buttermilk with salt and cayenne pepper and mix well. Add chicken breasts, turn to coat, and set aside.
- Place bread on baking sheet and bake at 375°F until crisp, about 5 to 7 minutes. Remove from oven and break into pieces. Place in blender or food processor; blend or process until crumbs are fine. Pour crumbs onto large plate and add herbs and cheese; mix well.
- Remove chicken from buttermilk mixture and roll in crumb mixture to coat. Set on wire rack. In a heavy skillet, heat olive oil over medium heat. Add chicken, two pieces at a time, and cook for 2 to 3 minutes on each side until browned. Remove to baking sheet. Repeat to brown remaining chicken. Bake chicken at 375°F for 12–14 minutes or until thoroughly cooked. Serve immediately.