Ingredients
12 bone in chicken breasts, skinned
1 cup Italian-seasoned breadcrumbs
1 cup all purpose flower
1/2 tsp paprika
1 tblsp garlic powder
1 tblsp onion powder
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried oregano
1/8 tsp cayenne pepper
Salt to taste

Marinade:
8oz. Buttermilk
1/2 tsp coriander
1/2 tsp paprika
1/2 tsp coriander
1 tblsp garlic powder
1 tblsp onion powder
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried oregano
1/8 tsp cayenne pepper

Vegetable cooking spray

Directions:

1. Mix buttermilk and other ingredients  
2. Pour marinade over chicken let marinate 24 hours
3. Line a large baking sheet with foil 
4. Combine bread crumbs and other ingredients in a ziplock bag
5. Place chicken piece by piece shake coat  chicken completely
6. Place chicken on baking sheet 
7. Repeat
8. Heat oven 400 degrees
9. Coat Chicken with cooking spray 
10.Bake uncovered, on bottom rack in oven for 1 hour or until chicken is done.

Mojito-marinated chicken breasts

Yield: 6 servings

3/4 cup fresh lime juice
1/2 cup light rum plus 2 tablespoons
1/2 cup finely chopped fresh mint plus whole sprigs for garnish
6 tablespoons mint syrup
1 tablespoon vegetable oil
1 tablespoon coarse kosher salt
6 chicken breast halves with skin and bones
3 large limes, quartered lengthwise

Directions:
1. Whisk Lime  juice, rum, chopped mint, mint syrup, oil, and salt in bowl. Place chicken in reveal able plastic bag. Pour marinade over; seal bag. Turn bag to distribute marinade. Chill at least 1 hour and up to 4 hours, turning bag twice.

2. Place lime quarters in shallow bowl. Pour remaining 2 tablespoons rum over, tossing to coat, let stand at room temperature.

3. Prepare (medium heat). Grill chicken until cooked though about 15  minutes per side. Transfer to platter.

4. Grill limes until soft and slightly charred, about 5 minutes. Garnish platter with mint sprigs. Squeeze grilled limes over chicken.

Recipe from: The Bon appetit fast easy and fresh cookbook by Barbara Fairchild