Fitness dry goods network

Goal: Get Lean
When: Lunch or Dinner
Serve: With steamed vegetables.

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>1 1⁄2 cups whole-wheat breadcrumbs</li>
                                            <li>1 ½ tbsp minced fresh parsley</li>
                                            <li>1 ½ tsp grated lemon rind</li>
                                            <li>1 tbsp chopped fresh basil</li>
                                            <li> Salt and pepper to taste</li>
                                            <li>3 tbsp fat-free buttermilk</li>
                                            <li>1 tsp lemon juice</li>
                                            <li>6 (6 oz) skinless chicken breast halves</li>
                                            <li> Nonstick cooking spray</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Preheat oven to 450 degrees F. Combine first five ingredients in a large, heavy-duty, zip-top plastic bag; seal bag and shake well.</li>
                                    <li>Combine buttermilk and lemon juice. Brush both sides of chicken with buttermilk mixture. Place chicken in bag, seal and shake until chicken is well-coated.</li>
                                    <li>Place chicken on a rack (coated with cooking spray) in a roasting pan lined with foil for easy cleanup. Sprinkle remaining breadcrumb mixture over chicken. Bake uncovered for 25-35 minutes or until chicken is thoroughly cooked.</li>

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