Parmesan-Crusted Chicken

Ingredients

• 12  multigrain saltine crackers
• 1/4  cup grated Parmesan cheese
• 2  tablespoons finely chopped fresh parsley
• 1/2  teaspoon dried basil
• 1/2  teaspoon paprika
• 1/4  teaspoon each salt and black pepper
• 1/4  cup buttermilk
• 4  boneless, skinless chicken breasts (about 1-1/2 pounds)

Directions

1. Heat oven to 400°F. Place baking rack on a baking sheet; set aside.

2. Place crackers in a large resealable storage bag and crush with a rolling pin. Add Parmesan, parsley, basil, paprika, salt and pepper to bag; shake to combine. Pour crumbs into shallow pie plate; set aside.

3. Place buttermilk in a shallow pie plate. Dip chicken in the buttermilk, then coat both sides of chicken in cracker mixture.

4. Place chicken on rack on baking sheet and bake at 400°F for 25 to 30 minutes or until internal temperature registers 160°F on an instant-read thermometer. Serve immediately.

Chicken recipes adapted from Not Your Mother's Weeknight Cooking, by Beth Hensperger. Copyright ©2008, used by permission of the Harvard Common Press.