Ginni

1/2 cup buttermilk
2 tsp Dijon mustard
1/4 tsp salt
4 skinless boneless chicken breasts (4 oz ea)
1 cup bread crumbs
3 TBS chopped fresh parsley,divided
2 TBS grated parmesan cheese
1 tsp dried basil
1/2 tsp dried tarragon
2 TBS melted margarine

1. Preheat oven to 375. Combine buttermilk, mustard and salt in a medium bowl. Add chicken, turn to coat.
2. Combine bread crumbs, 2 TBS parsley, basil, and tarragon in a shallow baking dish. Add melted margarine, toss with a fork until mixed.
3. Remove chicken from buttermilk mixture, discard mixture. Roll chicken in bread crumb mixture to coat well. Place on a greased baking sheet.
4. Bake chicken until juices run clear when meat is pierced with a knife, about 35 minutes. Place on a platter and sprinkle with remaining chopped parsley.