Creole Crusted Chicken

Southern Living
Makes 6 servings


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4 whole wheat bread slices
1/2 cup all-purpose flour
1/2 cup 100% grated Parmesan cheese
2 tablespoons dried parsley flakes
1 1/2 tablespoons Creole seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup buttermilk
1/4 cup lemon juice from concentrate
6 split chicken breasts, skinned
2 tablespoons butter or margarine, melted
1 tablespoon lemon juice from concentrate


Process bread in a blender or food processor until finely ground. Place in a heavy-duty zip-top plastic bag. Add flour and next 5 ingredients.

Combine buttermilk and 1/4 cup lemon juice; brush mixture on both sides of chicken. Place half of chicken in bag; shake to coat. Arrange chicken on a lightly greased rack in a broiler pan.

Repeat procedure with remaining chicken. Sprinkle with any remaining breadcrumb mixture. Stir together butter and 1 tablespoon lemon juice, and drizzle evenly over chicken.

Bake at 375° for 45 to 50 minutes or until done.

Created date

January 2003