Baked Herb-Breaded Chicken
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried chives
3 Tablespoons cornmeal
3 Tablespoons cornflakes, crushed into crumbs
¼ cup buttermilk
1 egg
1 teaspoon salt, or to taste
½ teaspoon freshly ground pepper, or to taste
2 boneless skinless chicken breasts, halved
3 Tablespoons flour
1 Tablespoon vegetable or corn oil
Preheat oven to 400 degrees.
Combine the parsley, basil and chives in a small bowl.
Combine the cornmeal and cornflakes on a sheet of wax paper; add ½ of the herb mixture.
Whisk the eggs into the buttermilk. Combine the remaining herbs with the buttermilk and transfer to a shallow dish.
Season the chicken breasts liberally with salt and pepper. Dredge each chicken breast in the flour. Dip each chicken breast in the buttermilk mixture. Coat the chicken on both sides with the cornmeal mixture, shaking off excess.
Heat the oil in a large sauté pan over medium-high heat. Sauté the chicken, cooking until golden brown, about 5 minutes per side. Place the cooked chicken on a baking sheet lined with tin foil. Place the chicken in the oven for 10 minutes, or until cooked through.
Serve with bleu cheese dressing drizzled over or with mashed potatoes and gravy!
Serves 4
