Buttermilk Baked Chicken

1 c. parsley-buttermilk dressing (see previous post) or ranch dressing
1 c. unseasoned breadcrumbs
1 t. salt or garlic salt
1/2 2. freshly cracked pepper
4 boneless, skinless chicken breasts

Place chicken breasts in a large zip-lock baggie with dressing. Marinate overnight.

Preheat oven to 350 F. Mix breadcrumbs with seasonings. Dredge chicken breasts in breadcrumbs. Bake for 50-60 minutes, until chicken is cooked through.

Parsley-Buttermilk Dressing

This ranch-like dressing is super simple to make and adds a lot more class to a salad than the bottled ranch. Decrease the buttermilk to half a cup and add a half a cup of sour cream to make a dip for veggies. In tomorrow's post, I'll tell you how to use this dressing for a great oven-baked chicken recipe.

Ingredients
1 c buttermilk
1/2 c mayonnaise
1/4 c finely chopped fresh parsley
1 T finely chopped chives
1/2 t freshly ground pepper
2 cloves finely minced garlic
salt to taste

Mix all ingredients well and chill for several hours before serving.