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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|Serving Size: 1 Serving (386g)|
|Recipe Makes: 4|
|Calories from Fat: 106 (29%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 63.6mg||20 %|
|Sodium 416.2mg||14 %|
|Potassium 775.2mg||20 %|
|Total Carbohydrate 40.9g||12 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 38.1g|
|Protein 26.5g||38 %|
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Calories per serving: 370
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