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.
- 1 cup buttermilk
- 1 teaspoon salt
- ⅛ teaspoon cayenne pepper
- 6 boneless, skinless chicken breasts
- 3 slices bread
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried basil leaves
- ½ teaspoon dried tarragon
- ½ cup grated Parmesan cheese
- ⅓ 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 cookie 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 cookie sheet. Repeat to brown remaining chicken.
Bake chicken at 375°F for 12 to 14 minutes or until thoroughly cooked. Serve immediately.