Wholesome Herb Paneed Chicken Breast

• 2 lbs boneless skinless chicken breasts
• 4 slices whole wheat bread
• 1/2 cup low-fat buttermilk
• 2 tablespoons grated parmesan cheese
• 1 tablespoon dried rosemary
• 1 teaspoon black pepper (or to taste)
• 1 teaspoon sea salt (or to taste)
• 1 tablespoon olive oil

1. Preheat the oven to 350 degrees. Lightly grease a baking sheet with olive oil.
2. Toast the bread so that it is very done (typically toasting twice in a toaster oven will do). Let cool. In a food processor, grind the toast into crumbs. Add parmesan, rosemary, pepper and salt. Set aside bread crumbs in a pie plate.
3. Between two pieces of plastic wrap, pound out the chicken to about 1/4 inch thickness. You can use a rolling pin or a unopened bottle of wine. Trim the excess fat. Cut into 1 inch wide strips.
4. In another pie plate, pour buttermilk. Dregde chicken through milk and then through bread crumbs. Place on baking sheet.
5. Bake at 350 degrees for about 15 minutes. Enjoy with a salad, fresh sides (my choice is my Cocoaed Strawberries and Chilied Green Beans).

chicken breasts, whole wheat bread, lowfat buttermilk, parmesan cheese, rosemary, black pepper, salt, olive oil

Taken from www.food.com/recipe/wholesome-herb-paneed-chicken-breast-312291 (may not work)