3/4 c. low fat buttermilk
1 tbsp. chicken flavor instant bouillon
6 skinned chicken breasts, halved
1 1/2 c. herb seasoned stuffing mix, crushed
1/4 c. grated Parmesan cheese
2 tbsp. chopped parsley
1 tsp. grated lemon rind
1/4 tsp. pepper
1 tsp. butter, melted

In 1 cup measure, combine buttermilk and bouillon; let stand 10 minutes. Stir. In shallow dish or plastic bag, pour bouillon mixture over chicken. Let stand 30 minutes to blend flavors. In plastic bag, combine stuffing mix, cheese, parsley and rind. Add chicken, a few pieces at a time; shake to coat. Place in lightly greased dish. Drizzle with butter if desired. Bake 1 hour or until golden. Makes 6 servings.