Recipe by PSU Lioness
Biggest Loser Chef Devin Alexander particularly likes the garlic flavor of this chicken, though feel free to use your favorite salt-free seasoning (such as Cajun) if you're not a huge fan of garlic. To achieve an even crisper, "oven-fried" crust, cook the chicken on the bottom rack of your oven. (I have not tried this yet. Found it on the website and I am posting for safe keeping. Marinating time is included in prep time.)
- low-fat buttermilk
- olive oil flavored cooking spray (propellant-free)
- 2 teaspoons all-natural salt-free garlic and herb seasoning (or your favorite all-natural salt-free seasoning)
- 1⁄2 teaspoon salt, plus more to taste, if desired
- 1 cup whole wheat panko
- 4 boneless skinless chicken breasts
Directions See How It's Made
- Add the chicken breasts and buttermilk to a large resealable plastic bag or container. Rotate the breasts so they are completely coated, then seal the bag or container. Marinate them in the refrigerator at least 6 hours or overnight, rotating them once or twice.
- Preheat the oven to 450°F Lightly mist a medium nonstick baking sheet with spray.
- In a small bowl, mix the seasoning and salt. Add the panko to a medium shallow bowl.
- Remove 1 chicken breast from the buttermilk.
- Let any excess buttermilk drip off it, then sprinkle the entire breast (both sides) evenly with about one-quarter of the seasoning mixture.
- Dip the chicken in the panko, rotating it to cover completely.
- Place the breaded chicken breast face down (ribs up) on the prepared pan. Repeat with the remaining breasts, arranging them on the baking sheet so they do not touch.
- Lightly mist the chicken with spray. Bake for 10 minutes, then gently flip the breasts, being careful not to remove any breading.
- Lightly mist them again with spray and continue to bake for 12 to 15 minutes longer, or until the breading is crispy and the chicken is no longer pink inside.
- Sprinkle with additional salt, if desired. Serve immediately or refrigerate for up to 2 days to eat cold.
- NOTE: If you have trouble finding small chicken breasts, look for the larger chicken breasts halves that are about 1 pound each (I've found these are generally easier to find). Ask your butcher to remove the skin and cut them in half, leaving you with 4 approximately 8-ounce breast pieces.