- 1/3 c
- buttermilk (or 1/3 cup milk w/1 tsp white vinegar)
- chicken breasts, boneless and skinless
- butter crisco spray
- opt: marinara sauce
- 1/2 c
- shredded parmesan cheese
- 1/2 c
- panko bread crumbs
- 1 tsp
- paprika, sweet mild
- 1/2 tsp
- garlic powder
- 2 pinch
- dried thyme, crumbled
Spray a shallow baking pan or broiler pan with butter Crisco.
Put buttermilk or mix your milk/vinegar into a small dish that will hold a chicken breast.
You will have some left over, so pour about half of this into a dish (I use a bread pan)that will hold a chicken breast and then if you need more you can add some to this dish.
Save the leftover breading for another time in a covered container and store in refrigerator (if you did not mix the chicken in it).
Then into the breading panko mix. Cover completely on each side and place on pan.
Repeat with the other breast.
Bake for 12 to 15 minutes.
These breast will be crispy and browned..add more or less minutes to time if the chicken is starting to get to brown.
Remove from oven and turn over. Spray the breast with butter Crisco.
Turn the oven down to 350 degrees.
Return chicken to oven to brown the other side and finish baking.
Bake for 15 more minutes, or until the temperature in the thickest part of the breast is 170 to 180 degrees.
I added the halved acorn squash to the microwave the last 15 minutes while the chicken was baking.
I also added warmed marinara sauce on my chicken breast, and my husband had his chicken without the sauce.
Do not cover with foil to hold until dinner. The breading will become soggy from the steam.