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Buttermilk Baked Chicken with Spinach Salad

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The buttermilk and honey marinade gives a delicious flavor under the crunchy chicken skin. Many of the same ingredients for the marinade go into the spinach salad dressing.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2006

Ingredients

  • 2 1/4 cups low-fat buttermilk
  • 3 tablespoons plus 1 teaspoon honey
  • 6 cloves garlic, minced
  • Coarse salt and ground pepper
  • 4 bone-in chicken breast halves (10 to 12 ounces each), skin removed
  • 2 tablespoons reduced-fat sour cream
  • 1 tablespoon cider vinegar
  • 3 slices white sandwich bread, torn into large pieces
  • 2 teaspoons olive oil
  • 3/4 teaspoon Herbes de Provence
  • 1 bag (5 ounces) baby spinach
  • 1 medium red apple, halved, cored, and thinly sliced
  • 1 cup seedless red grapes, halved

Directions

  1. Make marinade: In a large bowl, whisk together 2 cups buttermilk, 3 tablespoons honey, garlic, 2 teaspoons coarse salt, and 1/2 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.

  2. Make salad dressing: In a jar, combine remaining 1/4 cup buttermilk, sour cream, vinegar, and 1 teaspoon honey; season generously with salt and pepper. Shake vigorously to combine. Refrigerate.

  3. Preheat oven to 425 degrees. 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 1/2 cups).

  4. 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.

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

Cook's Notes

Herbes de Provence 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.

Reviews Add a comment

  • MS12183335
    28 JAN, 2012
    This is a great recipe. This will get two thumbs up from the men that typically like fried chicken and mash potatoes. I am about to make it for the second time.
    Reply
  • blondiedagyaho
    8 DEC, 2011
    This is a great recipe, one of the best chicken recipes I have ever made. Reminds me of KFC chicken, only baked . Use this recipe you will not be disappointed.
    Reply
  • headlessbubble
    20 FEB, 2010
    worst chicken ever. I hated this recipe
    Reply
  • netboyd
    11 MAR, 2009
    awesome combo for a light and healty meal, i too used boneless skinless chicken breast..i made the salad again for lunch today. i love the dressing!
    Reply
  • magaleena
    5 MAR, 2009
    This was yummy! I used boneless, skinless chicken breasts and everyone loved it!!
    Reply
  • tpankey
    5 AUG, 2008
    I make this with skinless, boneless chicken breasts. A tastier, healther chicken strips. The whole family likes it.
    Reply
  • timdebthomas
    15 JUL, 2008
    I thought this was a wonderful meal, and did not take as long as I thought it would. (it looked a little daunting at first) I think the treat is good Herbes de Provence! I got mine at williams and sonomoa, and I like the flavor so much I have used it in several meals now.
    Reply
  • bigeyeblue
    8 MAY, 2008
    My family (husband, two kids 5 and 7) loved this chicken. The salad dressing was okay, I think part of it was there needed to be more on the salad than I had originally put on it. I used whole wheat bread instead of white. Will definitely make it again.
    Reply
  • ddangerfield1
    28 APR, 2008
    I made this for dinner for the family last night and I was not too impressed with the chicken. It was o.k. but I was a bit disappointed in the flavor. I don't think I would make it again.
    Reply
  • ckvennie
    21 APR, 2008
    I used boneless, skinless thighs and prepared garlic and italian bread crumbs. I dipped chicken in breadcrumbs to coat and drizzled with olive oil before baking. Instead of making the salad dressing, I used light ranch dressing. This meal is a keeper. The next day for lunch, I sliced part of a thigh over some salad. Very good too.
    Reply