Buttermilk-Herb Chicken Recipe

Name: Buttermilk-Herb Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. low-fat buttermilk; 1 clove garlic, minced; 1/2 tsp. dried basil; 1/2 tsp. celery seed; 1/4 tsp. onion powder; 1/4 tsp. dried oregano; 1/4 tsp. white pepper; 1 bay leaf; 4 chicken breasts, skinned and excess fat removed; 1/4 c. dry bread crumbs; 1/4 c. Parmesan cheese; 1/2 tsp. liquid margarine

Servings: persons

2 c. low-fat buttermilk
1 clove garlic, minced
1/2 tsp. dried basil
1/2 tsp. celery seed
1/4 tsp. onion powder
1/4 tsp. dried oregano
1/4 tsp. white pepper
1 bay leaf
4 chicken breasts, skinned and excess fat removed
1/4 c. dry bread crumbs
1/4 c. Parmesan cheese
1/2 tsp. liquid margarine

1
Combine buttermilk with next 7 ingredients in a 9 x 13-inch dish.
2
Add chicken breasts and turn to coat with marinade.
3
Cover and refrigerate overnight.
4
Drain (discard marinade).
5
Combine bread crumbs and Parmesan cheese.
6
Dredge chicken in bread crumb mixture, coating all over.
7
Place in 9 x 13-inch dish coated with cooking spray.
8
Drizzle with margarine.
9
Bake at 350u00b0 for 35 to 40 minutes or until chicken is no longer pink when cut in thickest part.

1092

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 c. low-fat buttermilk, 1 clove garlic, minced, 1/2 tsp. dried basil, 1/2 tsp. celery seed, and more.

Yes, Buttermilk-Herb Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buttermilk-Herb Chicken

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