BUTTERMILK BAKED CHICKEN by CHEF DAN:
Serves 4
INGREDIENTS:
4 chicken breasts, boneless, skinless, pounded till 1/4-inch thick.
2 cups low fat buttermilk
3 tablespoons Dan’s honey
6 garlic cloves, minced
1 cup Panko (Japanese bread crumbs)
1/4-teaspoon each sea salt and fresh ground pepper
DIRECTIONS: PRE-HEAT OVEN TO 425 DEGREES
1. In a bowl whisk together, buttermilk, honey, garlic, and salt and pepper.
2. Place chicken in a plastic bag and refrigerate from two hour to all night.
3. Line a baking dish with foil.
4. A bowl, place Panko crumbs.
5. Place the chicken in the Panko and gently pressing onto chicken.
6. Discard marinate.
7. Bake until crumbs are lightly browned and chicken is cooked through. 30-40 minutes.
ENJPY DAN: hallelujah
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