WOW!! FRIED AND THEN BAKED WITH BUTTERMILK AND PANKO ENJOY DAN:

                           BAKED CHICKEN WITH ROSEMARY by CHEF DAN:

Serves 4

INGREDIENTS:

4 chicken breast, boneless, skinless

2 tablespoons olive oil

1 cup buttermilk

1 cup (PANKO) Japanese bread crumbs

1 tablespoons Hungarian paprika

1 tablespoon finely chopped fresh rosemary

4 rosemary springs

Kosher salt and freshly ground black pepper

DIRECTIONS:          (PRE-HEAT OVEN TO 450 DEGREES)

1.     With a cast-iron skillet pound chicken breast until 1/4-inch thick.

2.     In a baking sheet lined with aluminum foil.

3.     Set aside.

4.     In a bowl, combine chicken, buttermilk, 1/2-teaspoons salt, and 1/4-teaspoon freshly ground black pepper.

5.     Set aside.

6.     In another bowl, whisk together Panko, paprika, chopped rosemary, and a little salt and pepper.

7.     Lift chicken from buttermilk, and dredge in the Panko (shacking off excess).

8.     In cast-iron skillet add oil over medium-high heat.

9.     Add rosemary springs, when rosemary sizzles, remove from heat and discard.

10.                        Add chicken and fry until golden brown about 2-3 minutes.

11.                        Transfer to foil lined cooking sheet.

12.                        Place in pre-heated oven and bake for about 10-12 minutes or until meat thermometer registers 165 degrees

               ENJOY DAN:                                               SAVOUR!