Buying buttermilk for one recipe can be kind of annoying. What can you do with the rest? We suggest this Buttermilk Pie for dessert—it’s one of our favorites.
freshly grated Parmesan, plus more for garnish
boneless, skinless chicken breasts
(32-oz.) jar marinara
shredded fresh mozzarella
thinly sliced basil
- Preheat oven to 400°. In a medium bowl, mix together bread crumbs, parmesan, garlic powder, and Italian seasoning.
- In another medium bowl, whisk together eggs and buttermilk. Pat breasts dry and season on both sides with salt and pepper. Dip into egg mixture and then dredge in breadcrumbs, making sure all sides are coated. Place in a baking dish and bake until lightly golden and crispy, 20 minutes.
- Pour marinara over chicken breasts and top with mozzarella. Bake until cheese is melted and chicken is cooked through, 10 to 15 minutes more. Garnish with more Parmesan and basil and serve immediately.
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