3 boneless skinless chicken breasts (cut in half with the knife parallel to the counter so you get 6 pieces that are just half thickness of the original breasts)
1 cup buttermilk
1/2 cup yellow cornmeal
1/2 bread crumbs
1/2 grated Parmesan
1 tsp salt
1/4 tsp dried rosemary
1 egg beaten with 1 tbsp water
2 tbsp melted butter
Soak the chicken in buttermilk 2-4 hours (refrigerated) in a ziploc bag. Combine cornmeal, breadcrumbs, cheese, salt, pepper, and rosemary on a plate.
Preheat oven to 425. Place a rack over a baking sheet or roasting pan and spray with cooking spray. Dip each piece of chicken in egg wash then in cornmeal mix and place on a rack. Drizzle melted butter over the chicken. Bake for 20 minutes.
I wish I had made more because everyone wanted to eat it for lunch the next day!