Buttermilk Baked Chicken with Spinach Salad
|2 1/4 cupslowfat buttermilk|
|6 clovesGarlic; minced|
|4 chicken breast halves; bone-in, skin removed (10-12 oz each)|
|2 tablespoonsReduced fat sour cream|
|1 tablespoonCider vinegar|
|3 slicesWhite sandwich bread; torn into large pieces|
|2 teaspoonsolive oil|
|3/4 teaspoonHerbes de Provence|
|1 5-oz bagBaby spinach|
|1 mediumRed apple; halved, cored, and thinly sliced|
|1 cupRed seedless grapes; halved|
Buttermilk Baked Chicken with Spinach Salad Preparation
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.
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