Herb and Buttermilk Chicken
Full of flavor, yet low in fat, buttermilk
marinates produce extra-moist, tender chicken. It’s amazing how
quick and easy this recipe takes to prepare.
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Ingredients |
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1 cup |
buttermilk |
250 mL |
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1 Tbsp |
vegetable oil |
15 mL |
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2 Tbsp |
Dijon mustard |
30 mL |
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2 cloves |
garlic, chopped |
2 |
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2 tsp |
dried oregano |
10 mL |
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2 tsp |
dried basil |
10 mL |
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2 tsp |
dried rosemary |
10 mL |
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2 tsp |
dried thyme |
10 mL |
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¼ tsp |
salt |
1 mL |
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¼ tsp |
freshly ground pepper |
1 mL |
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1 ½ lb |
boneless, skinless chicken breasts |
750 g |
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| Directions |
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In large, shallow baking dish combine
buttermilk, oil, mustard, garlic and spices. Add chicken,
turning to coat. Cover. Refrigerate at least 4 hours or up to
24 hours, turning occasionally. Remove chicken from marinade,
reserving marinade. Place on greased barbecue grill over
medium heat or on lightly greased broiler pan 4 – 6 inches (10
– 15 cm) from heat. Cook, turning occasionally and brushing
with marinade until juices run clear and no pink remains when
chicken is pierced. Variation
- Tex-Mex Buttermilk Chicken
Omit: oregano, rosemary, basil and thyme
Add: 2 tsp (10 mL) of dried cilantro or parsley, 2 tsp (10 mL)
cumin, 1 tsp chili powder, and the grated rind and juice of 2
limes.
Serve this chicken on a crusty bun with salsa, shredded
lettuce and shredded cheese for a tangy Tex-Mex sandwich. |
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Nutrient Content |
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Per Serving: Energy 185.8 Kcal ·
Carbohydrate: 4.0 g · Protein: 29.8 g · Fat (Total): 5.1 g
· Calcium 102.6 mg |
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