• 2/3 c. buttermilk
• 2 teaspoon Dijon mustard
• 1 clove garlic, chopped
• 1/8 teaspoon grnd red pepper
• 2 pound chicken leg quarters, skinned & separated
• 2/3 c. whole wheat cracker crumbs
• 2 tbsp. grated Parmesan cheese
• 1/4 teaspoon each dry sage & rosemary, crumbled
• 1 tbsp. extra virgin olive oil

Directions

1. In large bowl combine the first four ingredients. Add in the chicken pcs, cover and let them marinate in the refrigerator for at least 30 min or possibly as long as overnight.
2. Preheat oven to 375 degrees. In a shallow bowl, combine the crumbs, cheese, sage and rosemary. In a small saucepan, heat the butter and stir in the oil. Dredge the chicken pcs in the crumb mix. Place them on a rack in a baking pan and drizzle with the butter and oil. Bake for 40 to 45 min or possibly till the juices run clear when the chicken is pricked with fork. Preparation time: 18 min. Cooking Time: 42 min. Marinating Time: 30 min. Serves 4.
3. Per Serving: 321 calories; 4 g saturated fat; 14 g total fat; 121 g cholesterol.