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1
Place the chicken breasts in a medium resealable plastic bag.
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2
Pour the buttermilk over them and seal the bag.
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3
Let them soak 6 hours or overnight, turning once or twice.
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4
Preheat the oven to 450F.
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5
Lightly mist a small nonstick baking pan or sheet with spray.
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6
Add the croutons to a resealable plastic bag.
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7
Pound them with the flat side of a meat mallet until crushed into very fine crumbs.
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8
Transfer the crumbs to a medium shallow bowl.
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9
Remove one breast from the bag and let any excess buttermilk drip off.
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10
Dip it into the crumbs, rotating it to cover the breast completely.
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11
Place the breaded breast on the prepared baking sheet.
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12
Repeat with the second breast and place it on the baking sheet so the breasts dont touch.
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13
If crumbs remain, press them into the tops of the breasts.
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14
Lightly spray the tops of the breasts with spray.
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15
Bake them 5 minutes, and then carefully, being sure not to remove the coating, flip them.
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16
Lightly mist the tops with spray and continue to bake for another 3 to 5 minutes, or until the coating is crisp and the chicken is no longer pink inside.
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17
Serve immediately.
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18
Each serving has:
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19
Calories: 195
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20
Protein: 29g
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21
Carbohydrates: 11g
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22
Fat: 2g
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23
Saturated Fat: <1g
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24
Cholesterol: 67mg
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25
Fiber: 0g
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26
Sodium: 265mg
