Buttermilk Chicken with Peach-Tomato Salsa
2 tablespoons olive oil, plus more for brushing the pan
1 tablespoon lemon zest (from 1 medium lemon)
1 tablespoon freshly squeezed lemon juice
1 teaspoon freshly ground black pepper
2 teaspoons kosher salt
2 cups well-shaken low-fat buttermilk
6 (6- to 8-ounce) boneless, skinless chicken breasts
Peach, Tomato, and Sweet Onion Salsa
3/4 cup coarsely chopped pecans (about 3 ounces), toasted, for garnish
Whisk together the measured olive oil, lemon zest, lemon juice, pepper, and salt in a large, shallow, nonreactive dish. While whisking, pour in the buttermilk and mix well. Add the chicken breasts and turn to coat in the marinade; cover and refrigerate for 12 to 24 hours.
To make the chicken, heat a grill pan over medium heat and lightly brush it with olive oil. Remove the chicken from the marinade, let any excess drip off, and place the breasts in the grill pan (you may have to do this in batches). Cook until the chicken is golden brown and the juices run clear, about 10 minutes per side.
When the chicken is done, remove it from the heat, top with the salsa and toasted pecans, and serve
Answer by jenn4443 at 4:14 PM on Jul. 4, 2011
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