Monday, October 27, 2008

Parmesan-Crusted Chicken

12 mulitgrain saltine crackers
1/4 cup parmesan
2 TB fresh parsley (or 1 TB dried)
1/2 tsp dried basil
1/2 tsp paprika
1/4 tsp each salt & pepper
1/4 cup buttermilk
4 bonelesss skinless chicken breasts

1. Crush crackers in a resealable bag, add parmesan and spices. Shake to combine. Pour into shallow pie plate.
2. Place buttermilk in another shallow pie plate. Pat the chicken dry, dip in buttermilk, then coat both sides of chicken in cracker mixture.
3. Place chicken on rack on baking sheet and bake at 400 for 25-30 minutes. Serve immediately

What I did: make the buttermilk, instead of buying it. (to make 1 cup buttermilk you put 1 tsp vinegar in measuring cup and fill with milk to 1 cup. let stand a few minutes) so for 1/4 cup buttermilk use 1/4 tsp vinegar & fill to 1/4 cup with milk. If you didn't have saltines you could probably use any other cracker

Source: Family Circle magazine nov.1.08

No comments: