Yield: 12 portions

6 cups skim or 1% buttermilk
Salt to taste
3 1/2 teaspoons black pepper, divided
3 teaspoons cayenne pepper
12 garlic cloves, mashed
12 (8 ounce) boneless, skinless, chicken breasts
2 3/4 cups seasoned cornbread stuffing, crushed until lumpy but not fine crumbs
2 cups all-purpose flour
1 1/2 tablespoons seafood seasoning
1 1/2 teaspoons dried thyme
1 1/2 teaspoon dried basil
Paprika as needed

Whisk together milk, salt, 1 1/2 teaspoons black pepper, cayenne and garlic. Place chicken in baking dish. Pour mixture over chicken. Refrigerate at least 3 hours or overnight, turning occasionally to distribute seasoning.

Combine stuffing, flour, seasoning, 2 teaspoons black pepper, thyme and basil. Remove chicken from marinade; shake off excess liquid. Dredge chicken in crumb mixture, coating evenly.

Saut?chicken over high heat, 2 to 3 minutes on each side, until brown. Place on baking pan coated with vegetable oil. Lightly spray each piece with oil and sprinkle with paprika. Bake at 400 degrees F about 15 minutes or until crusty and brown.

Nutrition per portion: Calories, 273; fat, 8g (26% calories from fat); protein, 44g; carbohydrate, 4g; cholesterol, 109mg; sodium, 395mg