2 whole chicken breasts (boneless)
1/2 c. buttermilk
1 c. dry bread crumbs
1/2 c. Parmesan cheese
1 tbsp. dry parsley (opt.)

Mix crumbs, cheese, parsley. Cut chicken breasts in half. Dip chicken in buttermilk. Coat with crumb mixture. Lay or arrange in shallow baking dish. Bake in 350 degree oven until a golden brown. May be basted with chicken bouillon. Dissolve 1 bouillon cube in 1 cup hot water. Add 1/4 cup diced carrot and 1/4 cup diced celery. Cook until vegetables are tender. Baste chicken 2 or 3 times while baking.