Parmesan Crusted Chicken

12 multigrain saltine crackers*
1/4 c. grated parmesan Cheese
2 Tbsp. finely chopped parsley
1/4 tsp. basil
1/2 tsp. paprika
1/4 tsp. salt*
1/4 tsp. pepper
1/4 c. buttermilk
4 boneless, skinless chicken breasts (aprox. 1.5 lbs)

Heat oven to 400 Degrees. Place baking rack on baking sheet; set aside
Place crackers in large resealable storage bag and crush with a rolling pin. Add parmesan, parsley, basil, paprika, salt and pepper to bag; shake to combine. Pour crumbs into shallow pie plate; set aside.
Place buttermilk in a shallow pie plate. Dip chicken in the buttermilk, then coat both sides of chicken in cracker mixture.
Place chicken on rack on baking sheet and bake at 400 degrees for 25 to 30 minutes or until internal temperature registers 160 debgrees on an instant read thermometer. Serve immediately.
*mulitgrain saltines are hard to find so you can substitue regular saltines but omit the salt.