Crouton Crusted Chicken

This evening we enjoyed crouton crusted chicken with a nice salad on the side.  The brother said it was very "satisfying."  (That's very impressive coming from a teenage 6'4" boy.)  I found the chicken to be particularly tender and juicy.  This was a very simple and quick meal, although you do have to plan ahead! 

Crouton Crusted Chicken

Ingredients:

Buttermilk (low fat)

Chicken breasts or tenders

Fat-free seasoned croutons

Directions:

Take your thawed chicken breasts and flatten them out (to about 1/2" thick) with a meat tenderizer.    Then, put them in a zip-loc bag with buttermilk (enough to cover the chicken).  Let this sit in the fridge for at least 6 hours or overnight.  When you're ready to cook dinner, set the oven to 450.  Get your baking sheet out and line it with foil (I sprayed too).  Grab your bag of croutons and smash them!  (Or use a good food processor.)  Place the crushed croutons in a pie plate or something similar.  Take your chicken out and thoroughly coat it with the crumbs; place on baking sheet.  Bake for 10-15 minutes or until cooked thoroughly. Make sure to turn them about halfway through. 

The salad is simply a couple of Roma tomatoes and a cucumber cut up with feta cheese crumbs and Greek vinaigrette.  I would have liked some black olives too, but there were none to be found in the pantry.