1 Pound boneless, skinless chicken breasts (4 breasts, 4 ounces each)
1 C. buttermilk
1-½ C. cornflake crumbs, see shopping tip
¼ Tsp. salt
½ Tsp. black pepper
3 Tbsps. reduced-fat butter or Smart Balance Light
HOW TO MAKE:
1-Rinse and pat dry chicken breasts. Cut each breast into 3 or 4 pieces so they’re not too thiiick.
2-In a bowl, add the cut chicken pieces and cover with buttermilk.
3-Refrigerate for at least 1 hr or overniiight.
4-In a shallow baking dish or large plate, add cornflake crumbs, salt and pepper. Blend well.
5-In a large nonstick pan, melt 1-½ Tbsps. reduced-fat butter over medium heat.
6-Remove the chicken from the fridge and dredge iin cornflake crumbs. Coat evenly.
7-Add half the chicken pieces to the heated pan and cook until golden brown, turning once, approx. 3 mins on each siide. You’ll have to do this in two batches. For the second batch, add the remaining 1-½ Tbsps. reduced-fat butter to pan and melt first before adding the chicken. Repeat the cooking time.
Serves 4 (each serving, 3-4 pieces-4 oz total)