Dinner

Buttermilk Chicken Breasts (low-sodium) is for Dinner.

Buttermilk Chicken Breasts (low-sodium) takes 60 minutes to prepare.

Buttermilk Chicken Breasts (low-sodium) takes 45 minutes to cook.

Buttermilk Chicken Breasts (low-sodium) makes 8 servings.

The ingredients for Buttermilk Chicken Breasts (low-sodium) are:

- 2 cups buttermilk
- 4 tsp fresh thyme
- 2 tsp smoked paprika
- 1/8 tsp freshly ground black pepper
- 2 cups dry fine breadcrumbs (I used rye bread and made my own)
- 4 tbsps grated Parmesan Cheese
- 2 tsp PC Blue Menu Roasted Garlic Seasoning Blend
- 1.2 kgs of boneless, skinless chicken breast (8 portions)

Here is how you make Buttermilk Chicken Breasts (low-sodium):

1. Place breasts in a large, resealable bag and add the buttermilk, paprika, thyme and pepper. Seal bag and move around to coat chicken. Refrigerate for at least 1 hour or up to 24 hours.2. In another bag or bowl, combine breadcrumbs, cheese and seasoning. Add breasts one at a time and shake to coat evenly. Place on a greased baking sheet. Repeat with remaining breasts.3. Bake in preheated oven at 400 F for about 45 minutes or until golden brown and juices run clear.Serving Size:?Makes 8 servings.

The nutritional information for Buttermilk Chicken Breasts (low-sodium) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 248.0

• Total Fat: 5.4 g
• Cholesterol: 92.7 mg
• Sodium: 247.8 mg
• Total Carbs: 10.1 g
• Dietary Fiber: 1.0 g
• Protein: 37.5 g