Buttermilk-Herb Chicken

• 2 c. low-fat buttermilk
• 1 clove garlic, minced
• 1/2 tsp. dried basil
• 1/2 tsp. celery seed
• 1/4 tsp. onion powder
• 1/4 tsp. dried oregano
• 1/4 tsp. white pepper
• 1 bay leaf
• 4 chicken breasts, skinned and excess fat removed
• 1/4 c. dry bread crumbs
• 1/4 c. Parmesan cheese
• 1/2 tsp. liquid margarine

1. Combine buttermilk with next 7 ingredients in a 9 x 13-inch dish.
2. Add chicken breasts and turn to coat with marinade.
3. Cover and refrigerate overnight.
4. Drain (discard marinade).
5. Combine bread crumbs and Parmesan cheese.
6. Dredge chicken in bread crumb mixture, coating all over.
7. Place in 9 x 13-inch dish coated with cooking spray.
8. Drizzle with margarine.
9. Bake at 350u0b0 for 35 to 40 minutes or until chicken is no longer pink when cut in thickest part.
10. Serves 4.

lowfat buttermilk, clove garlic, basil, celery, onion powder, oregano, white pepper, bay leaf, chicken breasts, bread crumbs, parmesan cheese, liquid margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=780148 (may not work)