Buttermilk Baked Chicken with Spinach Salad

Buttermilk Baked Chicken with Spinach Salad Ingredients

2 1/4 cups lowfat buttermilk	1 tablespoon Cider Vinegar
3 tablespoons honey	3 slices (1 oz each) White sandwich bread torn into large pieces
1 teaspoon honey	2 teaspoons Olive oil
6 cloves garlic minced	3/4 teaspoon Herbes de Provence
Coarse salt	1 bag (5 oz) Baby spinach
Ground pepper	1 medium Red apple halved, cored, and thinly sliced
4 bone-in chicken breast halves skin removed (10-12 oz each)	1 cup Red seedless grapes halved
2 tablespoons Reduced fat sour cream

Instructions for Buttermilk Baked Chicken with Spinach Salad

MAKE MARINADE - In a large bowl, whisk together 2 cups buttermilk, 3 tablespoons honey, garlic, 2 teaspoons coarse salt and teaspoon pepper. Place chicken in a resealable plastic bag (or baking dish); add marinade and seal (or cover). Refrigerate at least 2 hours or up to 1 day.

MAKE SALAD DRESSING - In a jar, combine cup buttermilk, sour cream, vinegar, and 1 teaspoon honey; season generously with salt and pepper. Shake vigorously to combine. Refrigerate.

Preheat oven to 425. In a food processor, pulse bread, oil, and Herbes de Provence until fine crumbs form; season generously with salt and pepper (you should have about 1 cups).

Line a rimmed baking sheet with foil. Lift chicken from marinade, letting excess drip off (discard remaining marinade). Place chicken on foil, bone side down; sprinkle with breadcrumbs, patting them on lightly. Bake until crumbs are browned and chicken is cooked through, 30 to 40 minutes.

Meanwhile, in a large bowl, combine spinach, apple, and grapes. Add dressing and toss. Serve salad with chicken.

* Note - Herbes de Provence - This is a combination of dried herbs traditionally used in southern French cooking. Most often, it consists of rosemary, marjoram, basil, savory, thyme, and sometimes lavender. Look for it in the spice aisle.

Main Ingredient: ChickenCuisine: American

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