Can be made in no time and is perfectly proportioned for two!
- 2 boneless, skinless chicken breasts (1 to 1/2 pounds)
- Coarse salt and freshly ground black pepper
- 1 teaspoon herbes de Provence
- 1/2 cup buttermilk
- non-stick cooking spray
- 1/2 cup panko bread crumbs
- 1/4 cup plain sesame seeds, toasted
- 1/4 cup finely chopped fresh flat-leaf parsley
- 2 tablespoon unslated butter, melted
- Rinse the chicken breasts with cold water and pat dry with paper towels.
- Put the chicken breasts on a plate large enough to hold them, and season with salt and pepper and the herbes de Provence.
- Transfer the chicken breasts to a medium bowl and pour the buttermilk on top.
- Set aside to marinate for 15 minutes. Position a rack in the center of the oven.
- Preheat the oven to 350°F. Coat a baking sheet with nonstick cooking spray.
- In a small bowl, stir together the bread crumbs, toasted sesame seeds, and parsley.
- Remove the chicken from the marinade and shake off the excess.
- One at a time, dredge the chicken breasts in the bread crumb–sesame seed mixture, coating each piece well. Season lightly with salt and pepper.
- Transfer the chicken to the prepared baking sheet. Discard the marinade.
- Bake the chicken for about 10 minutes.
- Baste with the melted butter and continue baking until golden brown and cooked through, about 5 minutes more.