Country Herb Baked Chicken

1/2 cup low-fat buttermilk
2 teaspoons dijon-style mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
4 skinless, boneless chicken breasts
1 cup whole-wheat bread crumbs
3 tablespoons chopped fresh parsley
2 tablespoons grated parmesan cheese
1 teaspoon paprika
1 teaspoon dried basil
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
2 tablespoons SmartSpread, melted

Directions
In a medium bowl, combine buttermilk, mustard, salt, and pepper. Mix well. Add chicken; turn to coat. Cover bowl with plastic wrap and refrigerate for 15 minutes.

While chicken is marinating, preheat oven to 375. Line a baking sheet with foil and spray with cooking spray.

In a shallow bowl, combine bread crumbs, parsley, parmesan cheese, paprika, basil, tarragon, and thyme. Mix well. Add butter; toss to combine.

Remove chicken from marinade. Dredge chicken in bread crumb mixture; pat crumbs to adhere. Place on prepared baking sheet. Discard marinade in dish.

Bake until cooked through and no longer pink, about 35 minutes. Serve immediately.