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Creole Crusted Chicken

Yield Makes 6 servings

Ingredients

  • 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

How to Make It

  1. 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.

  2. 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.

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

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