Low Fat Crusty Southern Cornmeal Chicken Breasts
rec.food.recipes/Dancer (2000)
Makes 12 servings

6 cups skim or 1% buttermilk
Salt to taste
3 1/2 tsp. black pepper, divided
3 tsp. cayenne pepper
12 garlic cloves, mashed
12 boneless, skinless, chicken breasts, 8 oz. each
2 3/4 cups seasoned cornbread stuffing, crushed until lumpy but not fine crumb
2 cups. all-purpose flour
1 1/2 Tbsp. seafood seasoning
1 1/2 tsp. dried thyme
1 1/2 tsp. dried basil
paprika as needed

Whisk together milk, salt, 11 2 tsp. black pepper, cayenne and garlic.

Place chicken in baking dish. Pour mixture over chicken. Refrigerate at least 3 hours or overnight, turning occasionally to distribute seasoning.

Combine stuffing, flour, seasoning, 2 tsp. black pepper, thyme and basil.

Remove chicken from marinade; shake off excess liquid. Dredge chicken in crumb mixture, coating evenly.

Saute chicken over high heat, 2-3 minutes on each side, until brown.

Place on baking pan coated with vegetable oil. Lightly spray each piece with oil and sprinkle with paprika. Bake at 400F about 15 minutes or until crusty and brown.