4 slices whole-wheat bread for bread crumbs
1/4 cup plus 2 tablespoons grated Parmesan cheese
1-1/2 tablespoons finely snipped fresh Italian (flat leaf) parsley
1-1/2 teaspoons paprika
3/4 teaspoon garlic powder
1/2 teaspoon dried thyme, crumbled
1/2 cup low-fat buttermilk
6 (4 ounces each) boneless, skinless chicken breast halves, all
visible fat removed
Preheat oven to 450 degrees F. Lightly spray a rectangular baking sheet
and slightly smaller cooling rack with vegetable oil spray. Put rack on
baking sheet. Set aside.
In a food processor or blender, process bread into fine crumbs. Pour into
a shallow bowl. Stir Parmesan, parsley, paprika, garlic powder, and thyme
Pour buttermilk into a shallow bowl.
Rinse chicken and pat dry with paper towels. Dip chicken into buttermilk,
shake off excess liquid, dredge in crumbs, and shake off excess crumbs.
Put chicken on cooling rack. Spray each breast with vegetable oil spray.
Bake for 15 minutes, turn chicken, and bake for 10 minutes, or until done.