1 1/2 c. buttermilk
2 tbsp. Dijon mustard
1/2 tsp. sweet paprika
1/4 tsp. garlic powder
1/4 tsp. kosher salt
1/4 tsp. cayenne pepper
4 boneless, skinless chicken breasts, 6 oz. each
2 1/2 c. panko bread crumbs
3 tbsp. canola oil
Salt and Pepper to taste
Whisk together the buttermilk, mustard, paprika, garlic and onion powders, salt, and cayenne in a large baking dish. Add the chicken breasts; turn to coat. Cover; refrigerate for 1 hour and up to 4 hours.
Preheat oven to 400 degrees. Adjust oven rack to upper-middle position.
Pulse 1 1/4 c of bread crumbs in a blender until fine. Pour them into a shallow bowl, add remaining ingredients, and mix well.
Line a baking sheet with aluminum foil and place a baking rack on top. Liberally spray the rack with nonstick baking spray.
Working one breast at a time, remove chicken from the marinade and dredge in crumb mixture. Place on rack. Bake until deep golden brown and an instant-read thermometer inserted into the center of the breast registers 160 degrees, about 25 minutes.
Serve with your favorite sides.
I saw this in the parade magazine. It's one of Bobby Flay's recipes.
**7 point weight watcher meal
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