by Bobby Flay
Here's a 21st-century take on a '60s TV dinner staple.
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1 1/2 cups low-fat buttermilk
2 Tbsp Dijon mustard
1/2 tsp sweet paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp kosher salt
1/4 tsp cayenne pepper
4 boneless, skinless chicken breasts, 6 oz. each
2 1/2 cups panko bread crumbs
3 Tbsp canola oil
Salt and freshly ground black pepper
Whisk together the buttermilk, mustard, paprika, garlic and onion powders, salt, and cayenne in a
large baking dish. Add the chicken breasts; turn to coat. Cover; refrigerate for 1 hour and up to 4
Preheat oven to 400°F. Adjust oven rack to upper-middle position.
Pulse 1 1/4 cups of bread crumbs in a blender until fine. Pour them into a shallow bowl, add
remaining ingredients (including remaining bread crumbs), and mix well.
Line a baking sheet with aluminum foil and place a baking rack on top. Liberally spray the rack
with nonstick baking spray.
Working one breast at a time, remove chicken from the marinade and dredge in the crumb mixture.
Place on rack. Bake until deep golden brown and an instant-read thermometer inserted into the
center of the breast registers 160°F, about 25 minutes.
Yield & Nutritional Information
Per serving: 310 calories, 9g carbs, 38g protein, 110mg cholesterol, 13g fat, 400mg sodium,
and no fiber.