Recipe Wednesday – Parmesan Crusted Chicken

My friend Christen posted a Parmesan Crusted Chicken recipe a few weeks ago and I thought it looked great.  So last week when we begged, pleaded, and bribed my parents to come help us set up our new bed I figured it was the perfect occasion to try what I was sure would be a fantastic recipe.  It definitely didn’t disappoint! The chicken was juicy and tender and the spices and crust made it very tasty.  I normally cook with chicken tenders and so to use chicken brea sts was different but I think this recipe wouldn’t be nearly as good with tenders.  I did go with the broiler pan like Christen did and I think that worked fine, but I agree that a cookie sheet should work just fine too. I hope you like it as much as I did! And, if so, make sure you let Christen know!

Parmesan Crusted Chicken

12 multigrain saltine crackers
1/4 cup grated Parmesan Cheese
2 Tablespoons finely chopped Parsley
1/2 teaspoon dried Basil
1/2 teaspoon paprika
1/4 tsp. each of salt and pepper
1/4 cup buttermilk
4 boneless skinless chicken brea sts

1. Preheat the oven to 400 degrees. Place baking rack on a baking sheet/broiler pan.
2. Place crackers in a large zip lock bag and crush. Add parmesan, parsley, basil, paprika, salt and pepper. Shake to combine. Pour crumbs in a shallow dish like a pie plate or breading trays (they’re one of my favorite wedding gifts and they were from my friend Lindsay!)
3. Place buttermilk in a shallow dish (again with the breading trays).  Dip chicken in buttermilk, then coat both sides with cracker mixture.
4. Place chicken on rack on baking sheet.
5. Bake @ 400 degrees for 25-30 minutes.