Buttermilk Baked Chicken with Spinach Salad
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.
Everyday Food, September 2006
- Prep Time 30 minutes
- Total Time 40 minutes
- Yield Serves 4
- 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
- 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.
- 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.
- 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).
- 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.
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