Youll never make fried chicken again after trying this recipe. The vegetable cooking spray will keep the chicken breasts moist, while the bread crumb topping adds extra crunch.

4 slices Miltons Multi-Grain Bread
6 boneless, skinless chicken breast halves, about 4 ounces each, all visible fat removed
1/3 cup grated Parmesan cheese
1 1/2 tablespoons fresh parsley, finely chopped
1 1/2 teaspoons paprika
3/4 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 cup low-fat buttermilk
Vegetable cooking oil spray

Preheat oven to 450 F. Lightly spray a rectangular baking pan and slightly smaller cooling rack with vegetable oil spray. Put rack in baking pan. Set aside. In a food processor or blender, process bread into fine crumbs. Pour into a shallow bowl. Stir in Parmesan, parsley, paprika, garlic powder, and thyme. Pour buttermilk into a shallow bowl. Rinse chicken and pat dry with paper towels. Dip chicken into buttermilk; shake off excess liquid, dredge in crumbs. Put chicken on rack in pan. Spray each breast with vegetable oil spray. Bake for 15 minutes, turn chicken, and bake for 10 minutes, or until done. Serve.