2 (4-ounce) trimmed boneless, skinless chicken breasts, pounded to 1/2 inch thickness
1/3 cup reduced-fat buttermilk
olive oil spray (I use a Misto)
1 ounce (about 24) fat free herb-seasoned croutons, crushed into very fine crumbs
Place the chicken breasts in a medium resealable plastic bag. Pour the buttermilk over them and seal. Let them soak for 6 hours or overnight. Turn once or twice.
Preheat the oven to 450*. Lightly mist a small nonstick baking pan or sheet with spray.
Pour crouton crumbs into a medium shallow bowl on on a plate.
Remove one breast from the bag and let excess milk drip off. Dip it into the crumbs, rotating it to cover the breast completely. Place on prepared baking sheet. Repeat with remaining breast and place it on baking sheet so that the chicken doesn't touch. If crumbs remain, press them into the tops of the breasts. Lightly spray the tops of the breasts with spray. Bake them 5 minutes, then carefully, being sure not to remove the coating, flip them. Lightly mist tops with spray and bake another 3-5 minutes or until chicken is no longer pink inside. Serve immediately.
Makes 2 servings.
calories 195
protein 29 g
carb 11 g
fat 2 g
cholesterol 67 mg
fiber 0 g
sodium 265 mg
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