2/3 c. buttermilk
2 tsp. Dijon mustard
1 clove garlic, minced
1/8 tsp. ground red pepper
2 lb. chicken leg quarters, skinned & separated
2/3 c. whole wheat cracker crumbs
2 tbsp. grated Parmesan cheese
1/4 tsp. each dried sage & rosemary, crumbled
1/4 c. (1/2 stick) butter
1 tbsp. olive oil

1. In large bowl combine the first four ingredients. Add the chicken pieces, cover and let them marinate in the refrigerator for at least 30 minutes or as long as overnight.

2. Preheat oven to 375°F. In a shallow bowl, combine the crumbs, cheese, sage and rosemary. In a small saucepan, melt the butter and stir in the oil. Dredge the chicken pieces in the crumb mixture. Place them on a rack in a baking pan and drizzle with the butter and oil. Bake for 40 to 45 minutes or until the juices run clear when the chicken is pricked with fork.

Preparation time: 18 minutes. Cooking Time: 42 minutes. Marinating Time: 30 minutes. Per Serving: 321 calories; 4 g saturated fat; 14 g total fat; 121 g cholesterol.

Serves 4.