My grandma used to make this for my family fairly often.
What is more delicious or comforting than warm, juicy chicken, coated in flavourful rosemary and bread crumbs?
I loved the original recipe, but I did take a few liberties with it. I lightened it up just a bit by exchanging butter for olive oil (and reducing the amount by using my amazing oil mister!) and using whole wheat flour and bread crumbs. I also lightened up the buttermilk by ‘making’ buttermilk from 1% milk and lemon juice.
It tastes like home.
2/3 c whole wheat bread crumbs (or cracker crumbs)
2/3 c white whole wheat flour
1 1/2 tsp salt
3/4 tsp rosemary
1/8 tsp pepper
1/2 c 1% milk
2 tsp lemon juice
2 lbs boneless, skinless chicken breasts, halved
Servings: 6 servings
Heat oven to 425oF. Spray a 13″x9″ pan with olive oil. In one bowl, combine bread crumbs, flour, salt, rosemary, and pepper. In another bowl, combine the milk and lemon juice. Cut the chicken breasts in half if desired. Dip the chicken in the buttermilk, then coat with bread crumbs. Place into baking dish. Spray the tops of the chicken pieces with olive oil. Bake for 35 minutes, or until the chicken has cooked through. Enjoy!