BLT chicken

6 boneless, skinless chicken breast halves (each about 6 ounces);

2 cups well-shaken buttermilk;

Vegetable oil spray;

1 cup dry plain or Italian-flavored bread crumbs;

2 teaspoons kosher salt;

1⁄2 teaspoon ground black pepper;

1 to 2 tablespoons melted butter or extra-virgin olive oil;

6 large slices fresh tomato;

6 bacon slices, cooked and diced (about 6 ounces);

6 sandwich slices cheddar cheese;

6 to 8 cups shredded romaine lettuce or other crunchy lettuce;

1 cup bottled Creamy Italian or Ranch dressing, or to taste.

Place the chicken in a large bowl or zip-top plastic bag. Pour in enough buttermilk to submerge and coat the chicken, cover or close, and refrigerate for at least 1 hour and up to overnight.
Preheat the oven to 400 F. Set a wire rack inside a large rimmed baking sheet lined with aluminum foil. Mist the rack with the spray.
Pour the crumbs onto a shallow plate and season with the salt and pepper. Working with one piece at a time, remove the chicken from the buttermilk, let any excess drip off, and coat in the crumbs. Arrange the coated chicken in a single layer on the rack and drizzle the butter over the tops.
Bake until the chicken is cooked through and the crumbs are golden, 20 to 25 minutes. The chicken is done when an instant-read thermometer inserted into the thickest part of a breast registers 165°F and the juices show no traces of pink.
Remove the pan from the oven and place a tomato slice on each piece of chicken. Top the tomato with bacon, followed by a slice of cheese. Return the pan to the oven until the cheese melts, about 2 minutes.
Toss the lettuce with the dressing and arrange on a serving platter. Top with the warm chicken and serve promptly.