2 lbs. boneless chicken breasts
1 1/2 cups buttermilk
1 tablespoon Dijon Mustard
1 teaspoon minced garlic
1 cup seasoned bread crumbs
Mix buttermilk, mustard and garlic. Carefully pour into a large reseal able bag.
Pound chicken breasts until thin, or if thick, cut on the diagonal. Place chicken breast in bag with buttermilk mixture and leave marinate for at least 30 minutes at room temperature or up to 6 hours in the refrigerator.
Preheat oven to 400 degrees. Place bread crumbs in a large shallow dish. Dredge chicken pieces in crumbs on both sides until completely covered. Spray a cookie sheet with non-stick cooking spray and place chicken on sheet. Bake chicken for 20 - 25 minutes.
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