YOUR SOLIN GENERATED RECIPE
Crispy Baked Buttermilk Chicken with Herbs
Enjoy a healthier twist on a comfort classic with this crispy baked buttermilk chicken. Tender chicken breast is marinated in low-fat buttermilk infused with aromatic herbs, then lightly coated in whole wheat breadcrumbs for crunch and baked to perfection. This dish offers a satisfying balance of protein and whole grains, making it a delicious option whether served for breakfast, lunch, or dinner.
INGREDIENTS
5 oz Chicken Breast
1/4 cup Low-Fat Buttermilk
1/3 cup Whole Wheat Breadcrumbs
1 tsp Olive Oil
1 tsp Mixed Dried Herbs
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a shallow bowl, combine the low-fat buttermilk with the mixed dried herbs, and add a pinch of salt and black pepper.
Place the chicken breast in the buttermilk mixture, ensuring it is well-coated. Allow it to marinate for at least 30 minutes in the refrigerator.
In another bowl, add the whole wheat breadcrumbs. Remove the chicken from the marinade, letting any excess drip off, and coat the chicken evenly with the breadcrumbs.
Place the breaded chicken on the prepared baking sheet and lightly drizzle or spray with olive oil.
Bake in the preheated oven for 20-25 minutes or until the chicken is crispy on the outside and reaches an internal temperature of 165°F.
Remove from the oven and let rest for a few minutes before serving.