Biggest Loser Garlic Southern "fried" Chicken

Total Time: 6 hrs 40 mins Preparation Time: 6 hrs 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 preheat the oven to 450°f lightly mist a medium nonstick baking sheet with spray.
• 3 in a small bowl, mix the seasoning and salt. add the panko to a medium shallow bowl.
• 4 remove 1 chicken breast from the buttermilk.
• 5 let any excess buttermilk drip off it, then sprinkle the entire breast (both sides) evenly with about one-quarter of the seasoning mixture.
• 6 dip the chicken in the panko, rotating it to cover completely.
• 7 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.
• 8 lightly mist the chicken with spray. bake for 10 minutes, then gently flip the breasts, being careful not to remove any breading.
• 9 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.
• 10 sprinkle with additional salt, if desired. serve immediately or refrigerate for up to 2 days to eat cold.
• 11 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.