¾ cup low-fat buttermilk
1 teaspoon black pepper
½ teaspoon salt
4 (7-ounce) bone-in chicken breasts, skinned
1 cup whole wheat panko (Japanese bread crumbs)
2 tablespoons grated Parmesan cheese
1 tablespoons dried sage
1 teaspoon dried rosemary
1. Combine buttermilk, ½ teaspoon of pepper, and ¼ teaspoon of salt in large zip-close plastic bag;
Add chicken. Squeeze out air and seal bag; turn to coat chicken. Refrigerate, turning bad occasionally, at least 20 minutes or up to 3 hours.
2 .Meanwhile, preheat oven to 350 degrees Line baking sheet with foil and spray with nonstick spray.
3. Mix together bread crumbs, Parmesan, paprika sage, rosemary, and remaining ½ teaspoon pepper and ¼ teaspoon salt in pie plate.
4. Remove chicken from buttermilk mixture. Discard buttermilk mixture. Coat chicken, one piece at a time, in bread crumb mixture. Place chicken on prepared baking sheet and bake for 30 minutes. Remove baking sheet from oven and lightly spray chicken with nonstick spray. Return chicken to oven and bake until cooked through and crumbs are golden, about 15 minutes longer.