Recipe For Tonight's Dinner

I was at the grocery store and I needed to buy chicken for dinner. My plan is to make 'Unfried Chicken with Cabbage and Apple Slaw' for two so I've included the recipe below.
The challenge was this however . . . finding non-modified (in some chemical way) chicken to use for my recipe. I finally settled on expensive split breast from Nature's Promise . . . by-passing the Perdue 'oh-so-cheap' antibiotic laden chicken.
While investigating the best chicken to buy I came across this link . . . http://www.eatwild.com/index.html. which will help out with my future shopping.

'Unfried Chicken with Cabbage and Apple Slaw'
Olive oil cooking spray
1 cup breadcrumbs
1 tbsp Dijon mustard
1 tsp chopped fresh parsley
1 tsp chopped fresh sage
1 tsp fresh thyme
1 tbsp kosher salt (I'm using Hawaiian)
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/2 cup buttermilk
2 whole bone-in, skinless chicken breasts, halved
2 tsp honey
2 tsp whole-grain mustard
2 tbsp extra-virgin olive oil
1 tbsp apple cider vinegar
1 tbsp balsamic vinegar
2 Gala apples, thinly sliced
2 tsp fresh lemon juice
6 cups shredded napa cabbage
1 celery stalk, chopped

Heat oven to 400 degrees. Place a roasting rack on a baking sheet and coat with cooking spray. Combine breadcrumbs, Dijon mustard, parsley, sage, tyme, Old Bay, salt, pepper and cayenne in a shallow bowl. Pour buttermilk into another shallow bowl. Dip chicken in buttermilk turning to coat. Drain excess and dredge chicken in breadcrumb mixture, pressing gently to help coating to adhere. Transfer chicken to rack. Coat chicken with cooking spray and bake until crispy 30 to 35 minutes. Dressing: Wisk honey with whole grain mustard, oil and vinegars in a bowl. Toss apples with lemon juice in another bowl: add cabbage, celery and dressing; toss to coat. Season with salt and pepper. Chill slaw 20 minutes before serving with chicken.
306 calories per serving