Recipes:
# Buttermilk Crumb-Coated Chicken
## INGREDIENTS
* 1/2 cup buttermilk
* 2 teaspoons Dijon mustard
* 1/4 teaspoon salt
* 4 skinless, boneless chicken breasts (4 ounces each)
* 1 cup bread crumbs
* 3 tablespoons chopped fresh parsley, divided
* 2 tablespoons grated Parmesan cheese
* 1 teaspoon dried basil
* 1/2 teaspoon dried tarragon
* 2 tablespoons melted butter or margarine
**SERVES 4**
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## Make Ahead
Prepare the chicken through step 3. Store the coated chicken in an airtight container in the refrigerator for up to 8 hours before baking.
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## Variation
Sprinkle chicken with lemon juice before baking and serve lemon wedges alongside for a citrusy flavor.
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### 1
Preheat oven to 375°F.
Combine buttermilk, mustard and salt in a medium bowl. Add chicken; turn to coat.
### 2
Combine bread crumbs, 2 tablespoons parsley, Parmesan, basil and tarragon in a shallow baking dish. Add melted butter; toss with a fork until mixed.
### 3
Remove chicken from buttermilk mixture; discard mixture. Roll chicken in crumb mixture to coat well. Place on a greased baking sheet.
### 4
Bake chicken until juices run clear when meat is pierced with a knife, about 35 minutes. Place on a serving platter. Sprinkle with remaining chopped parsley.
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## Make It Quicker
* Defrost frozen unwrapped chicken breasts quickly by soaking in heavily salted cold water. The meat will be very white and flavorful. Rinse well before using.
* Keep the contents of a salt shaker “shakeable” in damp climates. Just add a few grains of uncooked long-grain rice.
