Oven-Fried Chicken Thighs with Buttermilk-Mustard Sauce

1/4 cup low-fat buttermilk
4 tsp. Dijon mustard
1 tbsp. honey
1/4 tsp. salt
1/4 tsp. white pepper
1/8 tsp. rosemary
1/4 cup dry breadcrumbs
1½ tbsp. grated fresh Parmesan cheese
4 chicken thighs, skinned

Combine the first 6 ingredients in a small microwave-safe bowl. Spoon half of
buttermilk mixture into a shallow bowl; reserve remaining mixture.

Combine the breadcrumbs and Parmesan cheese in a small bowl. Dip chicken in
remaining buttermilk mixture; dredge in breadcrumb mixture. Chill 15
minutes. Lightly coat a baking sheet with cooking spray, and place in oven
for 5 minutes.

Place the chicken on baking sheet. Bake at 425° for 24 minutes or until a meat
thermometer registers 180°, turning chicken after 12 minutes. Microwave
reserved buttermilk mixture at high for 20 seconds or until warm. Drizzle
the sauce over chicken.