Buttermilk Chicken

2 skinless bone-in chicken breasts
2 C. buttermilk
3 T. honey
6 cloves garlic minced
2 t. salt
½ t. pepper
3 slices white bread
¾ t. herbs de province
2 t olive oil

Mix buttermilk, honey, S&P, and garlic and add chicken to marinade for 2 hours. Crumb white bread in a food processor, add oil and herbs and pulse to combine. Pat crumb mixture on top of chicken breasts and bake at 425 for 40 minutes.